Easy Mummy Cupcakes Recipes

EASY MUMMY CUPCAKES

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.

MUMMY CUPCAKES

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.