Mummy Cupcakes
Chocolate cupcakes wrapped in ribbons of white buttercream, with two candy eyes peeking out.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Mummy cupcakes might be the easiest Halloween decoration there is, and one of the cutest: flat ribbons of white buttercream wrapped back and forth over a dark chocolate cupcake, with two candy eyes peeking out between the bandages. They need no special skill at all, because the messier the wrapping, the better the mummy looks.
The Thermomix® TM7™ mixes the chocolate batter and whips a white buttercream that is a little stiffer than usual, so the ribbons hold their shape. A flat basketweave tip makes each bandage in one pass. It is a perfect job for kids: set out the cupcakes, the eyes and a piping bag and let everyone wrap their own mummy.
Made in the Thermomix® TM7™
Mummy Cupcakes
Makes: 12 cupcakes
- Prep35 min
- Cook20 min
- Total1 h 55 min
- Serves12
Ingredients
Chocolate cupcakes
White buttercream
To decorate
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with dark brown or black paper liners.
- Place the flour, sugar, cocoa, baking soda, baking powder and salt in the mixing bowl and mix 10 sec/speed 4. Add the egg, milk, oil and vanilla and mix 15 sec/speed 4. Add the hot water and mix 10 sec/speed 3, then scrape the bottom with the spatula; the batter is thin.
- Divide the batter among the liners, about 2/3 full, and bake for 18 to 20 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool 5 minutes in the pan, then completely on a rack, about 1 hour.
- Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 2 min/speed 3.5, until pale. Add the powdered sugar, milk, vanilla, salt and white color, put the measuring cup in place and whip 1 min/speed 3, then whip 2 min/speed 3.5, scraping down halfway, until fluffy and white.
- Dab a little buttercream on the back of 2 candy eyes and stick them on the upper half of each cupcake, close together.
- Spoon the buttercream into a piping bag with a flat basketweave tip, smooth side up. Pipe ribbons back and forth across each cupcake at slightly different angles, letting some chocolate cake show between them and going around the eyes so they peek out.
- Refrigerate the cupcakes for 15 minutes so the ribbons set, then serve, or keep them in a closed container in the refrigerator for up to 3 days.
Tips
- No basketweave tip? A petal tip held flat works too, or snip a flat 1 cm (1/2 in) opening in a zip-top bag.
- If your cupcakes bake with a high dome, trim the tops flat with a serrated knife so the bandages lie neatly.
- For a whiter mummy, use clear vanilla and whip the butter until very pale before adding the sugar.
- Florida heat softens buttercream fast. Take the cupcakes out of the refrigerator only 20 minutes before serving.
