Mummy Cupcakes Recipes
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
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
Steps:
- Bake cupcakes as directed and let cool.
- Prepare buttercream and tint green and black. Transfer to a piping bag fitted with a ribbon tip.
- Pipe buttercream back and forth over each cupcake to resemble a mummy's wrapping. Place two candy eyeballs on each.
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.
More about "mummy cupcakes recipes"
EASY MUMMY CUPCAKES RECIPE FOR HALLOWEEN — THE MOM 100
From themom100.com
Estimated Reading Time 4 mins
- Preheat the oven to 350 F°. Line 24 muffin tins with paper liners, and spray with nonstick cooking spray.
- Bring 1 ½ cups of water to a boil in a saucepan, then remove from the heat and whisk in the cocoa powder and sugar until smooth. Allow the chocolate mixture to cool for about 15 minutes.
- While the chocolate mixture cools, in a medium bowl combine the flour, baking powder, baking soda, and salt. In another medium bowl, using an electric mixer, beat together the eggs, oil, sour cream, and vanilla. Add the chocolate mixture and beat just to combine. Add the flour mixture in three batches, beating on low speed just until the flour is incorporated.
- Pour the batter into the cupcake liners, filling each one ¾ full. Bake for about 20 minutes, until a wooden skewer inserted into the middle of a cupcake comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and finish cooling them in their liners on the wire rack.
MUMMY CUPCAKES RECIPE - TABLESPOON.COM
From tablespoon.com
- For decorating you can either use a pastry bag with a ribbon decorating tip or just use a gallon ziplock bag with the corner cut off. Fill the bag with the vanilla frosting.
- Pipe a line across the bottom 2/3 of the cupcake and the upper 1/3 leaving a small opening for the mummy eyes. Make sure to slightly overlap your lines so that you get the full mummy effect.
- Place a small amount of black decorating gel on the cupcakes where you want the eyes first then place the mini M&M'S™ on top of the gel. The gel will hold them in place.
MUMMY CUPCAKES FOR HALLOWEEN - DESSERT FOR TWO
From dessertfortwo.com
Estimated Reading Time 4 mins
- Preheat the oven to 350. Line a regular muffin pan with 12 liners. Set aside. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. 3. In a small bowl, whisk together the almond milk and apple cider vinegar. Stir in the oil, vanilla, and brown sugar. Whisk very well to combine. 4. Stir the wet ingredients into the dry, and divide the batter between the 4 cupcake liners. 5. Bake for 15-17 minutes, or until a toothpick inserted comes out cleanly, with only a few crumbs clinging to it. 6. Set the cupcakes aside to cool completely.
- Meanwhile, make the frosting: beat together the butter, powdered sugar and vanilla. Add a small splash of almond milk to make it come together, if needed. The frosting should be thick so it holds its shape.
- Using tip 45 from Ateco (or similar), make random lines of frosting across the top of the cooled cupcakes that resemble mummy bandages.
A SIMPLE AND TIME-SAVING HALLOWEEN MUMMY CUPCAKES RECIPE
From teawithmum.com
Estimated Reading Time 6 mins
- Dust a flat surface with icing sugar and roll out the fondant until it is about 2mm thick (less than 1/8"). Cut the fondant into strips the width of the cupcake. If you like, you can make indents in some or cut ends into whisps to look like frayed bandages.
CHOCOLATE AND VANILLA MUMMY CUPCAKES - SUGAR AND CHARM
From sugarandcharm.com
Estimated Reading Time 2 mins
- Using a flat frosting tip, make lines across the cupcake, layering them and making different angles. It will start to resemble a mummy! Don't forget to leave those little eyes poking out!
VEGAN MUMMY CUPCAKES - VEGAN HUGGS
From veganhuggs.com
Estimated Reading Time 7 mins
- Add the softened vegan butter to the bowl of a Stand Mixer (or use a Medium/Large Stainless Steel Bowl with a Hand Mixer). Beat until fluffy for 30-60 seconds.
- For the mummy eyes, place 1 heaping tablespoon of frosting into a small Ziploc bag and push it down to one corner. Twist shut and cut a very small piece off the corner. Make two rounded dots on each cupcake by pressing gently on the bag. Place a chocolate chip in the middle of each dot and gently press down a little.
MUMMY CUPCAKES FOR HALLOWEEN | DELICIOUS EVERYDAY
From deliciouseveryday.com
5/5
- In a small bowl, mix together the wet ingredients (butter, egg whites, milk) for the cupcake batter.
- In a separate larger bowl, mix together the dry ingredients for the cupcake batter (flour, sugar, baking powder, salt).
- Mix together the dry and wet ingredients to form the cupcake batter. Use an electric mixer to make this easier, if you have one.
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From amummytoo.co.uk
- Put the icing sugar, butter, cinnamon, ginger, vanilla and milk in a large bowl. Whisk until you have a light, fluffy frosting.
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- Prepare your cake mix as directed on the box and fill your cupcake liners up halfway with your batter
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- Preheat oven to 180°C. Line 16 cupcake holes from two 12-hole cupcake pans with paper cases.
- Combine milk, egg, jam, and melted butter in a small bowl. Fold gently into flour and cocoa until just combined. Divide evenly among prepared cases. Bake for 20-25 minutes or until cooked. Cool.
- For buttercream icing, beat softened butter in a large bowl until pale and creamy. Add icing sugar gradually, beating constantly until combined. Add milk and mix well.
MUMMY CUPCAKES RECIPE | SOUTHERN LIVING
From southernliving.com
- In the bowl of a stand mixer, combine flour, sugar, baking powder, salt, and baking soda. Once well combined, scatter butter across surface and mix on low speed until butter is fully incorporated into dry ingredients.
- Meanwhile, whisk together buttermilk, oil, yolks, egg, and vanilla in a separate bowl. Add half of the liquid ingredients to the dry, and mix on low for 2 minutes. Scrape down sides of the bowl and add remaining liquid ingredients, mixing on low for another 2 minutes.
- Fill cupcake liners three-quarters full with batter and bake until tops are golden brown and a toothpick inserted in the center of the middle cupcakes comes out clean, 16 to 18 minutes. Allow to cool completely.
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