Mummy Red Velvet Cupcakes
Equipment
- Mixing Bowl
- Muffin Tin
- Piping Bag
- Oven
Ingredients
- ¾ cup red velvet cake mix
- ¼ cup buttermilk
- 2 tablespoons vegetable oil
- 1 egg white
- ½ cup cream cheese frosting
- ¼ cup white chocolate chips, melted
- 8 candy eyes
Instructions
- Preheat the oven to 350°F and line a muffin tin with four paper liners.
- In a mixing bowl, stir together the red velvet cake mix, buttermilk, vegetable oil, and egg white until smooth.
- Divide the batter evenly among the four liners and bake for 18 minutes, or until a toothpick comes out clean.
- Remove the cupcakes from the tin and let them cool completely on a wire rack.
- Spread a thin layer of cream cheese frosting over each cooled cupcake.
- Spoon the melted white chocolate into a piping bag or zip-top bag with one corner snipped off, then pipe thin crisscross lines across the frosting to resemble mummy bandages.
- Press two candy eyes into the frosting on each cupcake while the white chocolate is still soft.
Notes
Melt the white chocolate in short microwave bursts and let it cool slightly before piping so the lines stay neat and do not sink into the frosting. If the cream cheese frosting feels too soft, chill the frosted cupcakes for ten minutes before adding the white chocolate wraps. Store any leftovers in a covered container in the fridge for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Piping Bag, Oven
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Piping Bag, Oven