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Mummy Cupcakes for Halloween

Mummy Cupcakes for Halloween by Hannah at Cookshop Newport

Mummy Cupcakes for Halloween

Published: September 2015 | by Cookshop Newport

Hannah from Cookshop Newport tells you how to make 12 gorgeous
red velvet cupcakes & top them to look like spooky mummies. Perfect for Halloween parties.


1. Preheat your oven to 170°C/325°F/gas mark 3. And line a twelve hole cupcake tin with 12 cupcake cases.

2. Mix together the butter and sugar (either in a freestanding electric mixer fitted with the paddle attachment or with a handheld electric whisk) and beat on a medium speed until the mixture is light and fluffy and well mixed.

Turn the speed up to high and add the egg a bit at a time, when all the egg is added beat until everything is well incorporated.

3. In a separate bowl mix the cocoa powder, vanilla extract and red food colouring together until you have a thick, dark paste.

4. Add this to your butter mixture and stir until the colour is evenly mixed; make sure you scrape any mixture from around the sides of your bowl.

5. With your mixer on a slow speed slowly pour in half of the buttermilk, when that is mixed in add half the flour. Do this again so all the buttermilk and flour are all added and well combined. Make sure you scrape down the side of your bowl again, then turn your mixer up to a high speed and beat for a couple of minutes until you have a smooth, glossy and even mixture.

6. Turn your mixer down to a low speed again and add the bicarbonate and vinegar, mix and then turn your mixer up again and beat for another couple of minutes.

7. Spoon into your cupcake cases until they are two-thirds full and bake for 20-25 minutes until an inserted skewer comes out clean.

8. Leave the cakes to cool in the tin for a few minutes then pop on a cooling rack to cool completely.

9. To make the decoration pipe the black icing
onto the marshmallow pieces to make eyes and leave to set.

10. Roll out the fondant icing until its relatively thin then, using a pizza wheel, cut 12 long strips of icing out. You’ll also need 12 smaller strips for above the eyes.

11. When your cakes are cool, lay the icing on top of the cakes like a ribbon, (if you prefer you can use some of the black glace icing if you have any left to ‘glue’ the icing to the cake, I don’t bother with this though) leave a small gap for the eyes about two fifths up and then use the smaller strips of icing for the top bit of the cake (almost like a headband). Use the picture as a guide.

12. Use the glace icing to ‘glue’ the eyes in the gap and enjoy! Happy Halloween.


For the cakes:

• 60g Unsalted butter (at room temperature) • 150g Caster sugar • 1 Large egg • 20g Cocoa powder • Either 1tsp of red paste food colouring or 40ml red liquid food colouring (I prefer paste) • 1/2tsp Vanilla extract • 120ml buttermilk (found near the cream in supermarkets) • 150g plain flour • 1/2tsp Bicarbonate of soda • 1 1/2tsp white wine vinegar

To decorate:

• 12 white mini marshmallows, cut in half length ways • About 100g white fondant icing • A small amount of black glace icing (made by mixing sifted icing sugar, water & black food colouring)

Cookshop Newport - 01952 825800

Visit us for: Silverwood bakeware, Le Creuset, Brabantia, LSA, Ulster Weavers, Sodastream, Stellar & Judge pans, Kuhn Rikon, Wusthof knives, Salter scales, Masterclass bakeware, utensils, teapots and more!

Contact us: Cookshop Newport
Address: 64a High Street, Newport, Shropshire, TF10 7BA
Mobile: 07725 264848

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