Frost a cupcake with chocolate icing. To form the “legs,” dip halved pretzel sticks into melted chocolate, shaking off the excess. On a parchment-lined surface, place the dipped halves together in “L” shapes and freeze until solid. Stick four “legs” into two opposing sides of the cupcake just above the paper rim.
Frost a cupcake with white icing. Create a “roof” using two graham cracker quarters. Using more icing as glue, attach black jelly bean “shoes” to mini candy cane pieces; let dry. Position two “legs” at the base of the cupcake. Add a teaspoon of “blood” (combine currant jelly with red food coloring and enough water to make it appear coagulated) beside the legs
Frost a cupcake with white icing. Poke two holes in the frosting, about 1 inch apart. Using a toothpick, fill the holes with “blood”, then drag additional “blood” from each hole to the edge of the cupcake
Frost a cupcake with chocolate icing. Using a pastry bag with a flat nozzle, crisscross white icing “bandages” onto the frosting, leaving room for eyes. To make the eyes, pipe on two dots of pink icing and, using a toothpick, top each with a drop of dark food coloring.
Frost a cupcake with white icing tinted with green food coloring. Using a toothpick, draw “scars” across the icing and fill these scars with “blood”. Form “stitches” using sliced black licorice laces. Poke a hole on either side of the cupcake and insert pieces of a Tootsie Roll.
The recipes are from Rachael Ray