Mummys And Monsters And Spiders Oh My Cupcakes Recipes

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.

Steps:

• Put 8 legs (licorice strings) in each oreo cookie.
• With icing 'glue' on 2 red candies on each cookie for the eyes.
• Place spider on each frosting cupcake!

Steps:

• Line cupcake pan with liners.
• Make cupcakes per directions on box.
• Cool cupcakes completely.
• Stir frosting as per instructions on box.
• Put frosting on top of cupcake roughly in the shape of a skull (see photo) leaving part of the cupcake exposed.
• Decorate with candies. (see photos).
• Melt chocolate chips in a small microwave safe bowl for about 20 seconds. This depends on your microwave.
• Don't over melt. Just do it until the chips are soft with some solid left in the center of the chip. Stir and the rest will melt. Add more time if needed, but do it slowly, about 10 seconds at a time.
• Dip a tooth pick into the chocolate chip and dot the Skittles (or whatever candy you use for the eyes). The chocolate serves as the pupil of your monters' eyes. Please make sure the "s" stamped on the Skittles is facing down and the blank side is facing up.

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.

Steps:

• Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth.
• Add chocolate chips, set aside
• Cupcakes: make as directed on package.
• Fill 24 paper muffin cups 2/3 full with batter.
• Spoon about 1 tablespoon cheese filling onto each cupcake.
• Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.

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.