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–+ servings
Halloween mummy cupcakes: On freshly decorated Mummy cupcakes

Halloween mummy cupcakes

Easy and fun mummy cupcakes for Halloween - an great recipe to make with your apprentice baker.
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Prep Time 40 minutes
Cook Time 20 minutes
Cuisine American/Australian
Servings 12 cupcakes

Equipment

Ingredients
  

For the cupcakes

  • ⅔ cup plain flour
  • 1 cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda (bi-carb soda)
  • ¼ tsp salt
  • 1 egg
  • ½ cup buttermilk
  • ¼ cup butter (melted)
  • ½ tsp vanilla essence
  • ½ cup hot coffee
  • ⅔ tsp black gel food colouring (optional)

For the frosting

  • 75 g butter
  • 2 tbsp unsweetened cocoa powder
  • 125 g icing sugar
  • 1 pinch salt
  • 1 splash milk
  • ½ tsp black gel food colouring

For the decoration

  • 1 package white fondant
  • extra icing sugar for dusting
  • 24 candy eyes

Instructions
 

For the cupcakes

  • Preheat the oven to 190°c. Place paper cupcake pans in the cupcake form.
  • Sift the flour, cocoa, baking soda and salt into a bowl. Add the sugar and stir well. Add the eggs, buttermilk, melted butter, vanilla essence and food colouring and beat until smooth. The mixture will be quite thick and dark
  • Pour in the coffee and stir in carefully with a spatula until the texture of the batter is even. It will be quite runny.
  • Fill the cupcake pans with batter until they are two-thirds full. Bake for 20-24 minutes. Allow to cool before frosting.

For the frosting

  • Beat the margarine until soft. Add the cocoa and icing sugar and beat to combine.
  • Add the splash of milk and pinch and combine until you reach a good consistency. At this stage, the frosting will be quite dark and thick. Continue beating on high for a minute and it will become paler and fluffier.
  • Add the food colouring and mix the desired colour is met.
  • Once the cupcakes have cooled, spread the frosting onto the cake using a cake icing spatula

For the decoration

  • 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.
  • Lie the fondant strips on the cupcake, some overlapping some not, to look like bandages on a mummy. Leave a slit for the eyes. Trim any excess fondant with a knife. Add two of the eyes to the slit and you are finished.

Notes

See our tips above - save time by using remade cupcakes and/or frosting or a cake mix. 
If you can't find remade fondant or candy eyes, see our tips above for how to make your own. 

Nutrition

Calories: 164.73kcalCarbohydrates: 37.35gProtein: 2.52gFat: 1.58gSaturated Fat: 0.8gCholesterol: 15.99mgSodium: 80.65mgPotassium: 96.14mgFiber: 1.28gSugar: 29.9gVitamin A: 54.86IUCalcium: 31.74mgIron: 0.84mg
Keyword Halloween cupcakes, Mummy cupcakes
Have you tried this recipe?Let us know how it was!