From My Kitchen: Mummy Cupcakes

It's Halloween once again!  I prepared something special for the kids (Matt and Belle's cousins) who joined the Trick or Treat last Monday. Mummy cupcakes seem easy to do! I am sharing the recipe that I used to make these cute cupcakes.

You will need the following:

1/2 cup (50 grams) cocoa powder (I used Hershey's)

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with cupcake liners.

In a stainless steel or heatproof bowl place the cocoa powder. Pour the boiling water over the cocoa powder and stir until smooth. Set aside to cool while you make the batter. In another bowl, whisk together the flour, baking powder, and salt. 

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter.

Bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

The above recipe will make 16 cupcakes.

To make the Marshmallow Cream Frosting, prepare the following:

 

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce (198 grams) jar of marshmallow creme or fluff *

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

2-4 tablespoons light cream

* I bought this from South Supermarket

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.

Once the cupcakes have completely cooled, place the frosting in a piping bag, fitted with a Wilton tip #47 or #48 basket weave tip, and pipe lines back and forth on the top of each cupcake. Place two candy eyes on each cupcake. 

Here's a short video of how to make the mummy.

I have no candy eyes so I just use Smarties with black icing.

Kids! your mummies are ready :)

The adults also enjoyed these cupcakes!  I also baked Chocolate Mocha Cake with Mocha Frosting for everyone. Thank you to my friend Jinky who shared the recipe to me.