{Not So Scary} Mummy Cupcakes

Well, it’s officially October, which means that there’s less than a month until Halloween! It seems like everywhere we go, there are creepy crawlies and spooky monsters.

Most of it is fun and exciting, but Shane does have a tendency to get a little nervous around some of the scarier things. At just barely five years old, he’s a bit skittish, and so we tend to focus more on the silly and completely made-up monsters like Frankenstein, vampires, and of course, mummies!

If you have any Halloween parties on the horizon {whether you’re throwing one or you’re attending one}, you may be on the lookout for some cute Halloween desserts.

Spooky Halloween treats can be really fun, but when you have young kids, it can be a bit much. {Although I personally think the gross stuff is hilarious.} These mummy cupcakes are age-appropriate for even the littlest of Trick-or-Treaters, so they are perfect for any event!

Mummy Cupcakes

Ingredients:

1 cup sugar
½ cup butter or margarine, softened
3 egg whites
1 ½ cups flour
2 tsp baking powder
½ cup milk
2 tsp vanilla

Frosting ingredients:

½ cup butter, softened to room temperature
4 cups powdered sugar
2 tsp vanilla extract
5-6 tbs milk {you may want a little more or a little less depending on how thick you like your frosting}

You’ll Also Need:

12 count muffin tin sprayed with non-stick spray or cupcake liners
1 package of small Wilton googly eyes
6 oz. Wilton white chocolate candy melts

*Wilton products can be found at local craft store or major retailers {or on Amazon}

Cupcake Directions:

1. Preheat the oven to 350 degrees.

2. Combine the sugar, butter, vanilla, milk and eggs and mix well. Stir in flour, baking powder and mix well.

3. Pour the batter evenly into the muffin tin and bake 15-20 minutes.

4. Around 15-16 minutes insert a toothpick into one of the cupcakes. If it comes out clean, they’re done! Let the cupcakes cool completely prior to frosting.

Frosting directions:

1. Using a hand mixer, combine the softened butter, powdered sugar, vanilla and a few tablespoons of milk {start with 3-4}. Beat until light and fluffy, add in another tablespoon or two of milk and continue to beat until nice and fluffy {about 3-4 minutes on high}.

2. Once your cupcakes are completely cooled, you can generously frost them and give each cupcake two eyes.

3. In a microwave-safe bowl, heat the white chocolate candy melts in 30 second increments. Stir every 30 seconds until melted and let cool 4-5 minutes.

4. Scoop the melted chocolate into the small sandwich baggie and snip the end. Starting at the top of your cupcake go back and forth over the top of the frosting gently, squeezing the baggie to give the illusion of fabric strips. Once done, place the cupcake on a plate and place in the fridge to set.

5. Repeat with all the other cupcakes and allow to set in the fridge. If not serving immediately, store in a cool and dry place.

*Makes approximately 12 cupcakes.

What’s your favorite Halloween creature?