Halloween Themed Cupcakes

Directions

1. For the Mummy design, fill a pastry bag fitted with Wilton tip 104 with vanilla buttercream. Pipe zigzag stripes across the cupcake, then add two small dots of black frosting for eyes.
2. To make a Pumpkin, tint vanilla buttercream orange and use a pastry bag with Ateco tip 804 to pipe a swirl. Then, using green buttercream and Wilton tip 3, pipe a squiggly stem on top. Press a small piece of pretzel into the green frosting for the stem.
3. For the Vampire, spread vanilla buttercream over the cupcake with an offset spatula. Dip a toothpick into red food coloring and draw two small bite marks on the frosting.
4. To create Spiderwebs, frost a cupcake with buttercream using an offset spatula. Melt chocolate almond bark, let it cool slightly, then transfer to a pastry bag or ziploc bag with a snipped corner. Freehand spiderweb shapes onto parchment paper, let them dry completely, then place each web on a cupcake, securing with a dab of melted chocolate.
5. For the Ghost, use a pastry bag (or ziploc) fitted with Ateco tip 804 filled with vanilla buttercream. Pipe a ghost shape onto the cupcake, then add two tiny dots of black frosting for eyes.