MUMMY CUPCAKES
Mummified cakes come alive with green jelly-bean eyes and gaping gummy-candy mouths. It's the perfect Halloween dessert for kids and adults alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 17
Steps:
- Cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners. With an electric mixer on medium speed, beat flour, cocoa, sugar, baking soda, baking powder, and salt to combine. Reduce speed to low. Add eggs, buttermilk, oil, vanilla, and the water; beat until smooth, scraping down sides of bowl as needed.
- Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months.
- Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
- Spread each cupcake with a thin layer of buttercream. Add jelly beans dotted with melted chocolate for eyes and red gummy candy for mouth. Using a pastry bag fitted with a ribbon tip (such as #44), pipe crisscrossing bands of buttercream.
EASY HALLOWEEN MUMMY CUPCAKES
Even if you're not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.
Provided by PiePerle
Categories Desserts Cakes Cupcake Recipes Holiday
Time 2h3m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
- Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 48 g, Cholesterol 27.5 mg, Fat 19.3 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 205.2 mg, Sugar 38.6 g
CUPCAKE MUMMY
Wrap up Halloween fun with these frightfully frosted goodies. Once you take that first bite, it's impossible to stop eating! -Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Frost tops of cupcakes. Arrange on a covered cake board, forming a mummy. Place marshmallow pieces on cupcakes. Insert tip #46 into a pastry bag; fill with frosting. Pipe long bands across the mummy, creating bandages., Dust mummy with cocoa; sprinkle cake board with crushed wafers.
Nutrition Facts :
EASY MUMMY CUPCAKES
These are high on the easy and cute factors and low on the cuisine factor. But my kids loved them and they helped me decorate. Time does not include cooling time after baking.
Provided by Nado2003
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Line muffin tin with paper liners.
- Make cupcakes as per directions on the box.
- Let cupcakes cool completely.
- Stir frosting as per instructions on the container.
- Use a butter knife and frost part of each cupcake leaving a slit slightly off centered unfrosted. Leave knife marks on the frosting, do NOT make it smooth. See photo.
- Put the chocolate chips in a microwave safe bowl and melt in the microwave on high for about 20 seconds. Time depends on your microwave.
- Remove and stir the chocolate with a spoon. You don't want to the chips completely melted at the end of the heat cycle. You want to melt it to the point where you can stir it and get the rest of the chips to melt in the mixture.
- Repeat until chocolate chips are melted.
- Place two matching (same color) skittles in the slit with no frosting on the cupcakes to make eyes. Please make sure the "s" stamped on one of the skittle is hidden on the underside and touching the cupcake; and the blank side up, facing outward.
- Then use a toothpick to dip dark chocolate in the center of the skittles to make a dot in the center of each eye, to make the eyes more interesting.
- You've got your Mummy cupcakes.
EASY MARSHMALLOW FONDANT MUMMY CUPCAKES
Dress Halloween cupcakes as mummies in this marshmallow fondant recipe with semi-sweet chocolate eyes. Scary? Maybe. A yummy fondant recipe? You bet!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Reserve 1 cup marshmallows for later use. Microwave remaining marshmallows and water in large microwaveable bowl on HIGH 3 to 4 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. (Caution: Mixture will be hot.)
- Add 1/4 cup shortening and vanilla to marshmallow mixture; stir until shortening is melted and mixture is well blended. Gradually add sugar, mixing well after each addition. Lightly coat work surface with remaining shortening. Add marshmallow fondant; knead until smooth.
- Spread cornstarch onto clean work surface. Add fondant; roll to 1/8-inch thickness. Cut into 1/4-inch-wide strips with pizza cutter or sharp knife.
- Spread frosting onto tops of cupcakes. Decorate with fondant strips and chocolate morsels to resemble mummies as shown in photo.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2.5 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
MUMMY CUPCAKES
These Halloween mummies are not scary at all! Their bright blue eyes and cute little smiles will enchant your party guests.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield varies.
Number Of Ingredients 5
Steps:
- Frost cupcakes with chocolate frosting. For noses, drop a small mound of chocolate frosting in the center of each cupcake., Insert tip #46 into a pastry bag; fill with vanilla frosting. Pipe long bands across each cupcake, leaving small gaps for the eyes and mouths. With blue gel, pipe eyes. Add pupils with black gel.
Nutrition Facts :
MUMMY CUPCAKES
Their bandages are made from pudding mix, and their eyes are chocolate chips. But that's only part of the reason these mummy cupcakes are yummy!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; stir in chopped cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
- Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into pastry bag fitted with basket-weave tip.
- Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MUMMYS, AND MONSTERS AND SPIDERS, OH MY! CUPCAKES
I'm posting this to share decorating ideas.Mine are far from decorating perfection but oh, so fun to make and eat. Decorating like this takes time - You are warned - but well worth the effort! You can make it much simpler by only make one or two designs. These were a huge hit at our work Halloween party and kids love them! Use your favorite cake and frosting recipes, your frosting must be soft enough to squeeze through a cone and tip but firm enought to hold it's shape. My frosting was a basic buttercream with a little egg white added for firmness - egg white powder will work too. The bright blue frosting lost some of it's shape due to mixing powdered food coloring with extra milk to avoid grainyness, this is one reason I suggest using gel or paste food color. I went throught the bulk candy section at the grocery store and picked out the items I thought most condusive to monsters and such - the assorted licorice candies are fabulous and slice up easily; sour strips make great tounges : ) , and I loved the yellow Runts for making horns and fangs! I had mini baking M&M 's on hand; they were a good size for eyes, but regular ones could work too. I was looking for the skinny string licorice but couldn't find any - it would be a nice additon as is edible glitter - Wilton makes it and you can find it at JoAnne's or Michael's, or where ever you buy your cake decorating supplies For frosting Decorating Tips - I used open star #18, plain round #7, a #68 leaf tip, Atteco 47 or 45 for the mummy, and a Wilton or Marpol 233/ Atteco 133 for the grass and some of the monsters . You may have similar tips but slightly different sizes. I make my own parchment cones, unless you do a lot of decorating and make your own to save money, it's much easier to buy the nice plastic bag cones. I always use couplers so I can change tips but you could make seperate cones for each tip. The Mummy and Worm Cupcakes are the easiest and take the least amount of time to make. The spiders are the messiest and most time consuming. If I were to do this assortment again I would prep for the decorating ahead of time - slicing licorice candies for eyes, cutting sour tounges, dipping the spiders etc., and bake the cupcakes the day before. Doing everthing at once took hours.
Provided by momaphet
Categories Dessert
Time 1h
Yield 24 Cupcakes
Number Of Ingredients 3
Steps:
- Seperate your frosting, and color as desired, place a damp paper towel over your bowls of frosting, this keeps a crust from forming which can clog your decorating tips.
- MONSTER CUPCAKES - let your imagination run wild!
- Runts.
- Licorice Candy.
- Sour Strips.
- Assorted Colored frosting Frosting.
- For fur/ skin fill a cone with frosting and tip of choice for the type of fur you want (see intro for #'s) - I used : green monster - star tip , white monster - round tip , teal blue - leaf tip , bright blue - grass tip . For the white fangs on the green monster I used the round tip squeezed a little frosting then pulled away to make the fang.
- Top with candies for eyes, tounges, fangs etc.
- WORMS CUPCAKES.
- Gummy Worms.
- Chocolate wafer cookies.
- Frost the cupcake ( I added cocoa to my butter cream just for these to start with a brown base). Crush a couple of Oreos, or other cookies without the cream, for the dirt, insert the worms, then added grass around the edges (Tip # 233) and a couple of flowers. I found it hard to get some of worms in whole, so cut them down before inserting. Another fun addition is to create tombstones or ghosts with vanilla finger cookies.
- MUMMY CUPCAKES.
- Use a touch of frosting to put your mini M & M eyes in place.
- Use Tip 47 (ridges down) to create bands of white frosting for the mummy wraps, overlap and curve them a bit - mummy's aren't flat or symetrical. Leave a tiny gap for a smile. Once frosted I used a dot of black gel food color for the pupils on the eyes.
- SPIDER CUPCAKES.
- Chow Mein Noodles.
- Chocolate, Melted with a little shortening.
- Mini M & M's.
- Black gel, melted chocolate or black food coloring (for the spider's web.
- Black edible glitter.
- Dip small clusters of the noodles in chocolate - a fork helps, place on waxed paper, dip individual legs and poke into the cluster; add red m&m eyes. Make ahead and let them completely firm - you may need to pop them into the fridge. Make extras in case of breakage.
- Frost the cupcakes white, then to create the web, using black gel frosting from the store, or a small cone with melted chocolate (I dipped a tooth pick into my black gel food coloring) starting from the center make three thin concentric circles on top of the cupcake; take a thin knife or tooth pick and starting from the center to the outer edge drag throught the circles spacing the drags aobut 1/3" - 1/2" apart. (You could also use chocolate icing and pipe with white glaze) . Sprinkle black edible glitter around the edges. Top the web with your chocolate chow mein spider. If any legs fall off, a little dab of melted chocolate will glue them back into place.
- NOTE:.
- A little egg white or egg white powder added to your frosting can give it a little extra firmness to hold piped shapes better.
Nutrition Facts :
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