Mix the royal icing ingredients in a large bowl. Remove 1 cup of white icing and set aside. Add the warm water sparingly. The icing should be thick, but not too thick. Use the water to thin the icing for piping as needed.
Use cardboard to draw out two bat wings approximately 3" in length and 1½" in width. Cut with scissors.
Color the largest amount of royal icing with the black gel color until you reach your desired shade of black. Spoon the outline icing into a piping bag, zip-top bag, OR parchment triangle.
Trace 16 wing shapes onto parchment paper. Flip the paper and pipe the outlines of the wings. (watch video)
Thin the more black icing with water to achieve the flood icing. Flood each of the outlined bat wings and use a toothpick or paintbrush to flood the entire wing evenly. (watch video)
For the eyes; pipe white dots onto parchment paper. Pipe black royal icing dots into the white dots to form the eyes. Allow to dry completely for 4 days.
**Note - the eyeballs may be kept indefinitely by storing in a cool, dry place in an airtight container.
Line 8 cupcake wells with cupcake liners. Divide the batter evenly between the 8 cupcake liners.
Add confectioners sugar and milk. Blend until thick and creamy.
Add black gel food color to the frosting and blend until you reach your desired color.