November Cupcake

November Cupcake
Yield: 16 cupcakes

Ingredients

  • 1 can (16 ounces) plus 1 cup caramel frosting
  • 16 cupcakes
  • 16 mini cupcakes
  • Caramel sprinkles
  • White decorating icing
  • Small black candies
  • Candy corn
  • Red fruit leather
  • 16 thin scalloped cookies
  • 8 marshmallows, cut in half diagonally

Make It

1. Frost cupcakes. Roll edges of larger cupcakes in sprinkles. Dip one side of mini cupcakes in sprinkles. Pipe eyes on mini cupcakes with decorating icing. Insert black candies as pupils. Add a piece of candy corn for the beak. Trim fruit leather for wattles, and attach. For feathers, pipe decorating icing onto a cookie, and attach candy corn.

2. Place a marshmallow wedge on side of each larger cupcake and attach cookie with frosting. Secure a mini cupcake to cookie with frosting. Add 2 pieces of candy corn to each cupcake, for feet.