Mummy Cupcakes

Halloween is just around the corner. Although, if you go to some stores it may look as though Halloween & Thanksgiving have already passed as they are stocking their shelves with Christmas items already. It’s only a matter of time before “Jingle Bells” and other familiar Christmas tunes begin to fill our ears during our shopping trips. But for today, let’s just stick with Halloween. You may recall that when I posted about the NY Knicks cake I made I mentioned making some cupcakes along with the cake to decorate with a Halloween theme. Well, that theme was Mummy Cupcakes. I got the idea for these cupcakes from the Mummy Cake I made last year for Halloween. Now, I mentioned last year that making the cake was super easy, so, you can only imagine how much easier it is to make the cupcake version. I

These cupcakes are very versatile. Meaning you can use any flavor for the base. I opted with yellow cake since I was going to have extra batter from the cake I was making. And, if baking from scratch is not your thing you can totally use a box cake mix (as I did) and store bought frosting to make them. The two specialty items you may need is an Ateco #45 decorating tip and piping bags. Although, you could skip the decorating tip and cut a small hole at the end of a piping bag on an angle. I haven’t tried this so I am not 100% sure how it will work out though.

So, once my cupcakes were cool I fitted a 12-inch piping bag with the Ateco tip and then filled it with vanilla frosting. And then I simply piped flat stripes of frosting across the top of each of the cupcakes. Once the tops were covered with those stripes I added a few extra one’s going on an angle.

Next I tinted a small amount of frosting black and red to make the eyes of the mummy. First, I piped two red dots on each of the cupcakes and then I piped two black dots in the center of those red ones.

 

And just like that I had Mummy cupcakes.

Mess Free Piping

I’ve been seeing people use plastic wrap inside of their piping bags for some time now- on other blogs, Pinterest, Instagram, etc.- especially when piping two or more colors together to create a fun swirl on a cupcake or to pipe flowers. I haven’t had a reason to try it until this past weekend when I decided to make chocolate cupcakes with vanilla frosting to go along with the carrot cake I made for Easter. Carrot cake is usually not a hit amongst kids so I decided I should bake something that was more kid friendly and you can you can’t get more kid friendly than a chocolate cupcake with colorful frosting.

After tinting the frosting I placed small amounts of it on a decent sized piece of plastic wrap as below.

Next I folded the plastic wrap in half and then simply rolled the entire thing to create a cylinder shape and tightly wound the ends of the plastic wrap so the frosting couldn’t “escape.” I quickly realized that I may have placed too much frosting on the plastic wrap since I didn’t have too much plastic wrap on the ends to wind together.

I then snipped one of the ends of the plastic wrap off and dropped it into a piping bag that I had already fitting with a Wilton 2D piping tip.

And I simply piped a large rosette on the cupcake to get this beautiful and colorful top.

I used the same technique to decorate the top of my Easter cake, using pastel colors to match the Mini Cadbury Eggs I placed on top of the cake. Instead of rosettes though, I simply decorated the cake with drop flowers, once again using the Wilton 2D piping tip.

In all honesty I think I will be using this plastic wrap method going forward with all of my cake decorating / piping. One of the things I dislike about using piping bag is no matter how tight I wind the top of the bag or use a rubber band to seal it, frosting always seems to seep out. And also, I just find it super messy having to refill the bag with more frosting while I am decorating. With this method I can simply remove the plastic wrap wrapped frosting and drop in another. Yes, I may be using extra plastic wrap doing this, but, it’s worth it.

Sprouting Carrot Cupcakes – Tutorial

With Easter right around the corner I decided to make some fun themed cupcakes to get in the spirit of the holiday. Today I am sharing with you these Sprouting Carrot Cupcakes and later this week I will be sharing with you Bunny Ear Coconut Cupcakes.

I began by baking a batch of chocolate cupcakes. While they cooled, I made the frosting. I made a basic buttercream frosting and then removed a third of it. In this third I stirred in melted unsweetened chocolate until it was fully incorporated. I tinted the remaining frosting orange and then transferred it to a piping bag fitted with a large round tip.

After the cupcakes were cool I used a paring knife to cut a small cone-shaped piece out of the center of each one. I crumbled these small pieces of cake into a small bowl and set it aside.

Next, I spread the chocolate frosting over the cupcakes leaving the holes open. I then patted the crumbled pieces of chocolate cake onto the frosting to resemble dirt.

To make the carrots I piped the orange tinted frosting into the holes and then mounded it a bit above the hole. And finally, I cut small pieces of green sour apple straws and placed them in the piped carrots.

And there you have it… Sprouting Carrot Cupcakes.

 

While I opted to make my cupcakes and frosting from scratch, you could easily go the time-saving route and use a box chocolate cake mix and store bought chocolate and vanilla frosting. If you opt for store bought frosting I would advise refrigerating the vanilla frosting after tinting it orange for about 10-15 minutes prior to piping the carrots. Store bought frosting tends to be on the softer side so decorating with it can be frustrating since it won’t take shape, refrigerating it helps to stiffen it.

 

Supplies:

12 chocolate cupcakes

1 cup chocolate frosting

1 1/2 cups vanilla frosting

Orange food coloring

Green sour apple straws

Piping Bag fitted with a round tip

 

 

Pull-Apart Cupcake Christmas Wreath

If you want to make something extra special for your Holiday dessert but still want it to be simple this final Holiday Cake Week treat may be the one for you… It’s a Pull Apart Cupcake Christmas Wreath.

You will need 19 cupcakes to replicate the size wreath I created. I opted to use a chocolate box cake mix, but, feel free to use your favorite cupcake recipe. I went with a box cake mix to make this as easy and as quick as possible. Once the cupcakes cooled I arranged them on a 14-inch round cake board.

Next, I made my go to Fluffy Vanilla Frosting I always use for decorating. After tinting it green I used a Wilton 1M tip to pipe swirls on each of the cupcakes. Quick tip… Prior to frosting make sure the cupcakes are close together, practically touching, this way when you frost them you won’t have too many gaps between them.

Now it was time to decorate. I started off by creating a fondant bow. To do so, I rolled red fondant to 1/16-inch thickness. I cut four 6 x 1 1/2-inch rectangles. In two of the rectangles I cut out a triangle on one of the shorter sides. I also cut a 3 x 1 1/2 rectangle that I used for the bow center. To create the bow, I folded the two longer rectangles without the cut-out in half and stuffed the loops with tissue paper so they could keep their shape, I used a little water to adhere the ends of the rectangles together. Next, I wrapped the shorter rectangle around the two joined ends of the folded rectangle and used a little water to join the ends of the short rectangle. Finally, I placed the rectangles with the cut outs in the center of the bottom of the cupcakes and carefully placed the bow piece on top. You can use a little water to adhere the piece together if you are concerned about it falling off. To finish off the decorating I used snowflake candies, Sixlets and other candies to give the wreath a more festive look.

And that’s it! Feel free to switch up the colors. You could stick with white frosting and decorate with red and green for a festive look or with shades of blue and silver for a winter wonderland look. The possibilities are endless.

Spice Cupcakes with a Pumpkin Mousse Filling & Cream Cheese Frosting

Happy Fall! My favorite time of the year is upon us. Although, while in my kitchen the other day looking in my backyard I noticed that my least favorite part of the season had already begun… the falling leaves. I am not a fan of raking leaves. And since I have quite a few trees in my backyard that are a welcome blessing in the hot summer they become the complete opposite when the cooler temps of the fall roll in. Oh well! In honor of the first full day of fall I am sharing with you cupcakes that tie together the flavors of fall deliciously, a spice cupcake with a pumpkin mousse filling and topped with a cream cheese frosting. I actually made these cupcakes while visiting a close friend in Virginia who happens to enjoy pumpkin spice items as much as I do. We actually text each other different food items we come across in pumpkin spice flavor, come to think of it, we text each other for a lot of out of the ordinary flavors we come across… Especially with Oreos.

I began by baking the cupcakes…

As they were cooling I prepped the pumpkin mousse. Now, I cheated a bit to make the mousse. For most of my cakes I use Jell-O Instant Pudding Mix combined with a cup each of whole milk and heavy cream and beat it until it’s smooth and thick. I’ve done it with vanilla and chocolate flavored Jell-O and I finally tried it with their Pumpkin Spice flavor. You should be seeing it on store shelves soon as fall is right around the corner. I purchased a few boxes last year that haven’t expired yet. Now, the nice thing, you can actually eat this mousse as dessert all by itself, so if you choose to make the entire box of pudding you will have some extra to enjoy. If you don’t want extra, use half the pack and only 1/2 cup each of whole milk and heavy cream. You can also omit filling the cupcakes and just top them with the cream cheese frosting… They will be just as delicious.

Once the cupcakes had cooled I cored the center of the cakes and filled them with the pumpkin mousse and then topped them with a small piece of the removed cupcake.

Next, I whipped up some cream cheese frosting and piped it on top of the cupcakes. Finally, I crumbled some of the cupcake crumbs left over from coring and sprinkled them on top of the cupcakes.

Finally verdict… DELISH! Just might be the perfect cupcake for the fall!

Spice Cupcakes with a Pumpkin Mousse Filling & Cream Cheese Frosting

Ingredients:

Cupcakes:

1 1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 stick unsalted butter

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup sour cream

2 eggs

1 teaspoon vanilla

Pumpkin Mousse:

1 3.4oz. package of Pumpkin Spice Jell-O Pudding Mix

1 cup whole milk

1 cup heavy whipping cream

Cream Cheese Frosting:

1 stick unsalted butter, at room temperature

12 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

Directions:

Preheat oven to 350 F and line a 12-cup muffin with liners.

In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice and set aside. In a separate bowl whisk together the melted butter, both sugars, sour cream, eggs and vanilla. Whisk the flour mixture into the egg mixture until just combined.

Divide the batter among the muffin cups, about 1/4 cup in each. Bake for 18 to 20 minutes, until a cake tested inserted in the middle comes out clean. Let cool in the pan for 5 minutes and the transfer the cupcakes to a wire rack to cool completely.

While the cupcakes are baking and cooling make the mousse & frosting.

To make the mousse, combine all of the ingredients in a medium bowl and beat with a hand mixer on medium speed until thick and smooth. Refrigerate until ready to use.

For the frosting, beat the butter, cream cheese, vanilla extract and salt on medium speed until cream. Gradually beat in the confectioners’ sugar on medium-low speed until smooth and then beat on medium-high speed until thick and fluffy. Set aside until ready to use. If not using immediately refrigerate until ready to use. You may need to bring to room temperature before using it.

Core the cupcakes and spoon the mousse to just about level and then top with the removed piece and then frost with frosting.

Recipe from Food Network

Ice Cream Cone Cupcakes

While scrolling through my Instagram feed I saw a picture of Ice Cream Cone Cupcakes and immediately thought… “I want to try that!” This happens a lot when I am looking at pictures on Instagram. It could be a recipe, a cake idea or a craft project. I recently purchased the supplies for a paint pouring project I saw on AC Moore’s page. I am sure it’s going to be a messy one so I am waiting for a decent weather day to make that outside. I initially thought that the cupcakes were baked in a mini muffin tin and then placed inside of the cupcake cones (silly me!) but after a Google search I learned that no, the cupcakes are actually baked in the cones (even better!) And what was even better than that, I decided that since these were a “fun cupcakes” I would use Funfetti cake mix and lo and behold on the side of the Pillsbury box on Funfetti cake mix were the instructions to make these.

I began by placing flat-bottom ice cream cones in a muffin pan…

Next, after preparing the batter, I poured about 3 tablespoons of batter into each cone. You don’t want to overfill the cones, if you do, you’ll end up with a cupcake spilling out of the cone once baked.

I then baked them in a preheated 350F oven for approximately 25 minutes.

I allowed them to cool completely on a wire rack…

And then piped frosting on each cupcake using a large star tip (I used Wilton size 1M) to resemble a soft serve ice cream cone. And no ice cream cone is complete without sprinkles.

There you have it… Ice Cream Cone Cupcakes. While they are fun and delicious (and probably the perfect treat for a kids party) they do have a downfall, they are top-heavy. Which means transporting them can be a challenge. I dropped a few of them while trying to balance them on a cake stand while walking. Lesson learned!

Black Forest Cupcakes

So, I had never baked with cherries before until this Cherry Pie and here I am making another sweet treat with cherries… Black Forest Cupcakes. With chocolate, cherries & whipped cream how could they not be delicious!

I began by making the cherry filling. Unfortunately this isn’t the most appetizing looking picture of the cherry filling, but, it definitely tasted whole a lot better than it looked.

While the cherry filling cooled in the refrigerator I made the cupcakes.

And once the cupcakes and the filling had cooled I cored the cupcakes and filled them with the cherry filling.

And finally, I topped them with whipped cream frosting, some chocolate shavings and a cherry.

Surprisingly these cupcakes were incredibly light and not overly sweet.

 

Black Forest Cupcakes

  • Servings: 15 cupcakes
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Ingredients:

Chocolate Cupcakes:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

6 tablespoons unsweetened cocoa powder

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons milk*

*I used 2% milk

 

Cherry Filling:

1/4 cup sugar

2 tablespoons corn starch

2 tablespoons water

1 2/3 cups pitted and quartered cherries

 

Whipped Cream:

1 1/2 cups heavy whipping cream, cold

3/4 cup confectioners’ sugar

2 teaspoons vanilla extract

chocolate, for grating

cherries, for topping

 

Directions:

Cupcakes:

Preheat the oven to 350 F and line a cupcake pan with liners.

Beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating until just blended.

In a separate bowl combine the vanilla extract, water and cocoa powder and whisk until smooth. Add this to the sugar mixture and beat until combined.

In another bowl whisk together the flour, baking soda and salt. Add the flour mixture to the sugar mixture alternating with the milk. Add half of the flour mixture, then all of the milk and then the remaining flour mixture, mix until the batter is smooth.

Fill the cupcakes liners about 3/4 way (about 1/4 cup) and bake for 15-17 minutes, until a cake tester inserted in the middle comes out clean.

Let the cupcakes cool a few minutes in the pan and then remove them to a wire rack to cool completely.

 

Cherry Filling:

Combine the sugar, cornstarch and water in a saucepan over medium heat and stir to combine. Heat until the sugar begins to melt

Add the cherries and stir to coat them with the sugar mixture. Cook the mixture until the cherries begin to soften and they let out their juices.

Remove from the heat once the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.

 

Once the cupcakes and the cherry filling has cooled remove the centers of the cupcakes using a cupcake corer or a knife and fill the centers with the cherry filling.

 

Whipped Cream:

Add the heavy cream, confectioners’ sugar and vanilla extract to a large bowl and whip on high speed until stiff peaks form.

Pipe swirls of the whipped cream on top of the cupcakes. Then top them with grated chocolate and a cherry. Refrigerate until ready to serve.

Recipe from The Cake Blog