1 Draw a bone template on a piece of paper (one end bone-shaped, the other pointed) and place on a cookie sheet. Cover with wax paper. Place the white chocolate melting wafers in a plastic freezer bag. Do not seal the bag. Microwave for about 10 seconds to soften. Massage the mixture and return to the microwave. Repeat the process until the chocolate is smooth. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag and, following the bone template, pipe an outline on the wax paper. Fill the bone with chocolate. Tap the pan lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make three bones. (You may want to make extra bones in case one breaks.) Refrigerate until firm, about 5 minutes.
2 Spread vanilla frosting on top of 3 cupcakes, mounding it slightly. Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.
3 Place the cornflake crumbs in a medium bowl and gently press the frosted cupcakes into the crumbs to cover completely. Place the cupcakes in the aluminum baking tray.
4 Using a sharp knife, make a small slit in the top of each crumbed doughnut hole. Carefully peel 1 chocolate bone from the wax paper and insert the pointed end into one of the slits. Repeat with the remaining 2 bones and cupcakes.
1 Cut the yellow fruit chew into a 1-inch square.
2 Spread the vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place the cupcake in the baking tray.
3 Place the fruit chew in the well at an angle. 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.
1 Cut the fruit chews into 1/4-inch cubes.
2 Tint the vanilla frosting bright green with the food colouring and spread on top of 1 cupcake.
3 Arrange the green candies and orange chews on top of the cupcake, pressing them into the frosting. Place the cupcake in the baking tray.