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1
Preheat the oven to 350 degrees F.
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2
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
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3
In another bowl, whisk together the vanilla extract, milk and vegetable oil.
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4
Cream together the butter and sugar with a hand-held mixer in a large bowl.
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5
Add the eggs 1 at a time and mix to combine.
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Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.
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Pour the batter 2/3 full into the cupcake tins and bake for 15 to 20 minutes.
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8
Remove from the oven and allow to cool before frosting.
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9
A viewer, who may not be a professional cook, provided this recipe.
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10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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11
Put a bone template on a waxed paper lined cookie sheet.
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12
Melt the chocolate over a double boiler.
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When melted, pour the chocolate into a resealable bag.
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Press out the excess air and seal the bag.
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15
Snip a 1/8-inch corner from the bag and, following the bone template, pipe an outline onto the waxed paper.
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Fill in the bone with chocolate.
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Tap the cookie sheet lightly to smooth the top of the chocolate.
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18
Repeat with the remaining chocolate to make 6 bones.
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19
Refrigerate until firm, about 5 to 10 minutes.
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20
Spread the vanilla frosting on top of 6 cupcakes, mounding it slightly.
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21
Using a sharp knife, make a small slit in the top of each doughnut hole.
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22
Carefully peel 1 chocolate bone from the waxed paper and insert the pointed end into the slit.
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Repeat with the remaining bones and doughnut holes.
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Place 1 doughnut hole on top of each cupcake.
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25
Put in the freezer for 15 minutes.
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26
Spread the frosting over the doughnut hole until it is smooth and covered.
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27
Add the cornflake crumbs to a medium bowl and gently press the frosted cupcakes into the crumbs to cover completely.
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28
Transfer the cupcakes to the aluminum tray.
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29
Cut the yellow fruit chews into 1-inch squares.
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30
Spread the vanilla frosting on 1 cupcake, mounding it slightly.
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31
Use a small spoon to create a well in the center of the frosting.
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Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle.
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Heat the caramel sauce for 2 to 4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy.
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34
Repeat with remaining 5 cupcakes.
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35
Cut the fruit chews into 1/4-inch cubes.
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36
Add the vanilla frosting to a small bowl and add enough green food coloring until it becomes bright green color.
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37
Spread on top of the cupcakes.
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38
Arrange the green candies and orange chews on top, pressing them into the frosting.
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39
Transfer the cupcakes to the aluminum tray.
