halloween pumpkin M&M mummy cupcakes
I know Halloween has passed but I’ve wanted to blog about these cute little mummy cupcakes every since I made them (successfully!). They were relatively simple to make and seeing them come together was very cool. Inspired by 6 Bittersweets (Xiaolu has amazing recipes and beautiful photography on her little blog), I was looking for a recipe that wasn’t too hard to recreate after my icing-failure on an earlier attempt at something Halloween inspired. These are so much fun to make – and so easy for the kids to get involved too.
1 cup of canned pumpkin (I used a brand found in cold storage/Jason’s called Libby’s)
1/3 cup vegetable oil (I used canola which seemed to work well)
3/4 cup of sugar
1/4 cup of milk
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/3 cup of M&M’s – roughly chopped
cream cheese frosting (see below)
melted chocolate for the eyes (see below)
1. Preheat oven to 176 degrees C and get your muffin pan ready (I used paper cups but next time I’ll use a regular muffin tin so they rise a bit better)
2. Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a small bowl
3. In a larger bowl combine pumpkin, oil, sugar, milk and vanilla and ensure it is fully combined
4. Add dry ingredients and fold into the wet ingredients until just combined
5. Fold in chopped M&M’s
6. Fill muffin cups 2/3′s of the way and bake for 20-25 minutes – check at 20 minutes with toothpick
7. When ready, allow cupcakes to cool in the muffin tray for 5 minutes then cool on wire rack
Now you can make your frosting while cupcakes are cooling.
cream cheese frosting
8 ounces cream cheese (equivalent to a 227 gram block)
1/4 cup (equivalent to 28 grams)
1/2 tsp vanilla extract
1/8 tsp salt
1 1/2 to 2 1/2 cups icing sugar, sifted
Using a KA or similar beat the cream cheese and butter until soft and smooth. On low speed, add vanilla, salt and icing sugar – start with 1 1/2 cups and keep going until you reach the right consistency and sweetness. My icing sugar always ends up runnier than I’d like – haven’t quite got the it right yet but this one seemed to hold using a basket weave tip (weave side down, straight side up).
Xiaolu’s original recipe also included instructions for doing creepy crawlies – she sent me a template she found from Hello Cupcake which I used to trace the insect bodies but I got it totally wrong as I cut the hole too big on the ziplock piping bag and my spiders looked retarded, so I just stuck to the mummy cuppies.
For the mummy’s chocolate eyes, microwave 1/3 cup semisweet chocolate chips in a ziplock bag for 10 seconds at a time until melted (massage the bag of chocolate between each zap so it melts smoothly), snip a very tiny hole at one corner and pipe onto your selected M&M’s for the eyes. I paired mine up by colour with the M&M branding face down. After piping I stuck them in the fridge for 10 minutes to hold their shape (M&M’s were starting to melt!).
Once your mummies eyes are on, fill your piping bag with the frosting and using a basket weave tip, slowly pipe the bandages on – do criss crosses or go straight across one side of the cupcake to the other. Feel free to do as you like – there are no rules to bandages (I think..).
If you attempt the creepy crawlies, you’ll need various sized M&M’s and Xiaolu recommends regular, mini and peanut M&Ms to replicate the various body parts.
If you would like the template go on over to her blog 6 Bittersweets and leave her a comment – she’ll be more than happy to share it with you.
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