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Mummy cupcakes

I’m gonna be honest with you.  I made these cupcakes as a way to bribe the Little Guy into deciding on a Halloween costume.  Because frankly I’m not smart enough to figure out another way to get him to stick with one idea.  Ninja, bulldozer, construction worker, fireman, pirate…he’s asked to be all of them in the last three days.  But when am I supposed to take him seriously and buy the costume?  He’s like the boy who cried Halloween costume.   My idea was to go as the group from Jaws with Husband as Chief Brody, the Little Guy as the Shark, and me as Quint…but a sexy Quint, because every female costume must be sexy.  You think I’m exaggerating?  Read my review of some of the most ridiculous sexy Halloween costumes, and judge for yourself.

mummy cupcakes

Anyways, on to the cupcakes!  You can buy cupcakes and a can of frosting at the store, or bake the cupcakes and make the frosting, or buy the cupcakes and make the frosting, or….you get the idea.  But here’s the basic rundown:

Mummy Cupcakes:

  • 2 dozen of your favorite chocolate cupcakes
  • Swiss Meringue Buttercream (recipe below)
  • Candy eyes

Using a pastry bag and ribbon tip, pipe three mounds of frosting onto the center of the cupcake in a triangle configuration, two small mounds for the eyes, and one slightly lower and larger mound for the nose.  Attach the candy eyes by pressing them down onto the two mounds of icing.  Begin piping strips across the cupcake in a criss-cross pattern, getting close to the eyes and covering the “nose mound”.  A few overlapping layers will add to the effect.

Swiss Meringue Buttercream:

  • 3 large egg whites at room temperature
  • ¾ cup sugar
  • 1 cup unsalted butter, cut into pieces, at room temperature
  • Pinch of salt

Combine egg whites and sugar in the bowl of your stand mixer, set over a pan of simmering water. Heat the mixture while whisking constantly until sugar is dissolved (to 160F), about 2 minutes. Remove bowl from heat and mix on high until it’s fluffy and holds stiff peaks. With mixer on medium speed, add salt and butter a few pieces at a time. If frosting looks curdled just keep beating, it will come together! After all the butter is added, crank the sucker up to high and beat for an additional 3-5 minutes until everything is smooth, creamy and fluffy.  Feel free to add caramel sauce or extracts to flavor the frosting to your liking.  I liked using caramel sauce because it made the frosting look off-white and more like mummy bandages.

More Halloween Treats and Sarcasm:

Frankenstein Rice Krispie Treats


Sexy Skeleton Cupcakes