Need a simple treat for Halloween? These Halloween Mummy Cupcakes fit the bill; just add some candy eyes and a red simple syrup and you’ve got your ghoul!
Did you notice we missed Progressive Eats last month? Seems everyone or at least most of us started having conflicts so I just decided to punt and give the group a month off. Now we should be re-energized and ready to go for the holiday season.
Heather, who blogs at All Roads Lead to the Kitchen started us off with a Halloween theme (see all links after the recipe). While I’m not the biggest participant in Halloween festivities (I am the world’s BIGGEST scaredy cat!), I have to admit I had some fun making these Halloween Mummy Cupcakes and the bloodshot eyes were pretty doggone prophetic!
I’m still recuperating from cataract surgery; of course the first eye that was operated on was so easy I sailed into the 2nd procedure like it was ‘buttah’ and it’s not been so easy.
No big complications but a bit more pain and definitely some eyestrain.
So while I made these Halloween Mummy Cupcakes thinking my neighbor kids would love them; they are a pretty fair representation of me right about now…I promise not to come to your door and scare you to death!
I did make these from scratch using my favorite Espresso Chocolate Cake recipe (makes 24 cupcakes) which everyone loves but if you want to make things easier for a kids party, go ahead and use a box mix if you prefer.
This is really all about the eyes and the red dripping blood right? I’ve seen some Mummy cupcakes (lots of them) that required you look down at the top of the cupcake to get the effect and I wanted to try something a bit different so my icing tip makes big swirls for the bandages, the eyes are candy and the blood is simply simple sugar died red.
I used a Star Tip to get the deep grooves; I got mine from Bake It Pretty but I think you can find a 1M tip at Michael’s. Once you start icing with a pastry bag and tips I promise you will never go back to a knife. The beauty of these cupcakes is that the messier the better…so no previous skill required!
The eyes are candy that I also found at Michael’s and the red is just simple syrup that I made a bit thicker than normal and colored red with a paste color.
I was so pleased with how these turned out; just cute enough to look like Halloween but not so much that I had nightmares. 🙂
Do you love Halloween too? I do have a costume…maybe I need to throw a party? In any event, have a Happy Halloween…if you’re close can’t wait to see the kiddos and if not…just have fun and be safe!
Progressive Eats Halloween Menu
- Black Rice Risotto with Butternut Squash from Pastry Chef Online
- Bloody Feetloaf from All Roads Lead to the Kitchen
- Chocolate Tombstone Parfaits from That Skinny Chick Can Bake
- Halloween Black & Orange Soup w/ Dukkah Pumpkin Seed from The Heritage Cook
- Halloween Pomegranate Negroni from Mother Would Know
- Mummy Halloween Cupcakes from Creative Culinary (You’re Here!)
- Mummy Truffles from The Redhead Baker
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re sharing a Halloween Menu, and our event is hosted by Heather, who blogs at All Roads Lead to the Kitchen. We have dishes that show off the colors associated with Halloween, as well as some cute and creepy ideas. No matter your level of Halloween spirit, you’ll find something delicious to add to your repertoire this season!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
PIN IT! ‘Halloween Mummy Cupcakes’
Halloween Mummy Cupcakes
For the Cupcakes:
- 2 cups cake flour
- ¾ cup cocoa
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup butter room temperature
- 2 cups golden brown sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- 4 teaspoons instant espresso powder dissolved in 3/4 cup hot water optional - the espresso really ups the richness of the chocolate but if making for a kids party it can be omitted if wanting to decaf the recipe
For the Vanilla Buttercream Frosting:
- 1 cup butter 2 sticks softened
- 4 cups powdered sugar
- 1 Tbsp vanilla
- 2-4 Tbsp half and half
For the red simple syrup:
- ½ cup sugar
- ¼ cup water this is half the normal amount for a simple syrup as I wanted it thicker
- Red Food coloring
- Candy Eyes for decoration
To Make the Cupcakes:
- Position rack in center of oven; preheat to 325. Place cupcake liners in muffin tins.
- Sift 2 cups cake flour, cocoa, baking soda and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes.
- Add eggs, 1 at a time, beating well after each addition. Mix in vanilla.
- Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition.
- Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops.
- Bake cupcakes until tester inserted into center comes out clean, approximately 14-16 minutes.
- Remove from oven and cool completely.
To Make the Frosting:
- Cream the butter until smooth. Add the powdered sugar 1 cup at a time and mix until smooth. Add the vanilla and blend in.
- Add half and half until the consistency you prefer.
To Make the Red Simple Syrup:
- Heat the water and sugar on medium high heat until the sugar is completely dissolved. Remove from heat and add desired amount of red food coloring to get the depth of color you want (I use paste but you can use drops as well).
- Pour into a squirt bottle and refrigerate until cool (about 15 minutes)
- Make sure your cupcakes are completely cool. Use a tip with indentations to get a bandage look and swirl a couple of layers on top of the cupcakes.
- Push in two eyes on one side of the cupcakes and drizzle with some of the red simple syrup.