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Mummy Cupcakes: Preheat oven to 375 degrees F (190 degrees C).
Lightly butter, or line 16 muffin cups with white cupcake liners. In a
stainless steel or heatproof bowl place the cocoa powder. Pour the boiling water over the cocoa powder and stir until
smooth. Set aside to cool while you make the batter.
In another bowl,
whisk together the flour, baking powder, and salt.
Then in the bowl
of your electric mixer, or with a hand mixer, beat the butter and sugar
until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape
down the sides of the bowl as needed. Beat in the
vanilla extract. Add the flour mixture and beat only until incorporated. Then add the
cooled cocoa mixture and stir until smooth.
Fill each muffin
cup about two-thirds full with batter and bake for about 16 - 20 minutes or until
risen, springy to the touch, and a toothpick inserted into a cupcake comes out
clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have
completely cooled, place the frosting in a piping bag, fitted with a Wilton #47
or #48 basket weave tip, and pipe lines back and forth on the top of each
cupcake. Place two candy eyes on each cupcake.
Marshmallow
Cream
Frosting:
In the bowl of your electric mixer,
or with a hand mixer, beat the butter until smooth and well
blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually
beat in the sugar.
Scrape down the sides of the bowl
as needed. Add the cream and
beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about
3-5 minutes). Add more cream or confectioners sugar if necessary to get the
right piping consistency.
Makes 16 cupcakes.
Sources:
Bell, Annie.
'Gorgeous Cakes'. Kyle Books. Distributed by National Book Network. Lanham, MD:
2005.
www.melecotte.com
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