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
MUMMY CUPCAKES
Turn plain Betty Crocker™ Super Moist™ cake mix into a delicious Halloween dessert! Dulce de leche filled cupcakes topped chocolate frosting and a cute candy-bar mummy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups Make and bake cake mix as directed on box for cupcakes, using water oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Reserve 1/4 cup of the dulce de leche, In medium bowl, stir together remaining dulce de leche and the whipping cream. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip. Gently push tap of bag into top center of each cupcake: squeeze bag until cupcake expands slightly, being careful not to split cupcake.
- In medium bowl, stir together frosting and reserved 1/4 cup dulce de leche. Frost cupcakes. Top With crushed cookies.
- Spoon melted white candy into resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle melted candy over candy bars to look like mummies; add chocolate chip for eyes. Top each cupcake with 1 mummy.
Nutrition Facts : Calories 430, Carbohydrate 59 g, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 270 mg
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 :
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
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
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 :
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