Easy Halloween Mummy Cupcakes Food

EASY HALLOWEEN MUMMY CUPCAKES

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.

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.

HALLOWEEN BLUEBERRY MUMMY MUFFINS

Steps:

• For the muffins: Position a rack in center of the oven and preheat to 425 degrees F. Crush the blueberries in a medium bowl with a potato masher or fork until completely smashed. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
• Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice and salt in a large bowl.
• Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract, egg and yolks to the mashed blueberries and stir until combined and creamy; gently fold into the flour mixture until just combined (it's ok if there are some lumps). Divide the batter evenly among the prepared muffin cups.
• Bake, rotating the pan halfway through, until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Remove the muffins and let cool completely on the rack.
• For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl using an electric mixer on high speed until light and creamy, about 5 minutes. With the mixer on low speed, gradually add in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and continue to beat until stiff and creamy, about 3 minutes. Transfer to a pastry bag fitted with a 1/4-inch flat tip.
• Starting from the top of a cooled muffin, leaving a small space for the eyes, pipe frosting from left to right forming crisscrossing ribbons that mimic the wrapping of a mummy. Pipe a small amount of frosting on the back of 2 blueberries and two candy eyes. Place the blueberries, frosting-side down, onto the unfrosted part of the muffin. Top each blueberry with eyes. Repeat with remaining frosting, muffins, blueberries and eyes.

CUPCAKE MUMMY

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.

MUMMY CUPCAKES

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.

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.