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Such an awe-inspiring collection of harvest-ready cupcakes!
Use tip 2A to pipe pumpkins on cupcake tops, add green leaves and green string licorice. These are featured on our 13-Count Cupcakes-N-More Dessert Stand.
Bake and cool cupcakes. Prepare buttercream icing. Tint orange.
Use tip 2A to pipe a small dome of icing on center tops of cupcakes and to pipe pumpkin segments on cupcakes in teardrop shapes starting from the outside edge of cupcake and puling toward the center.
Cut green jelly spearmint leaves and stems from candy with paring knife. Position stems and leaves on pumpkins.
Position cupcakes on stand.
Melt vibrant green Candy Melts candy according to package directions. Make loop vines with licorice string and attach to cupcakes with melted green candy. Chill until set. Position around pumpkins and stand.