It’s the week before Halloween and I thought it would be fun to get a little Halloween dessert post in. Of course, you’re probably inundated with pumpkin spice flavoured everything. September had barely begun and I was pumpkin spiced out. Drinks, cookies, breads, Kisses®, goodness knows what else. I’ve even made a few pumpkin flavoured things myself, but I haven’t perfected the recipes yet, so it will have to wait for another post.
Growing up Halloween was a little questionable. You never knew until the day of if you would have to wear your costume over your snowsuit or not. More times than not there would be snow on the ground when you went trick or treating. Sometimes a considerable amount. When I was in grade one the snow plows had already been down the street to clear away the snow from the roads the week before Halloween, so my brother and I had to crawl over snow drifts to get to some folks’ doorways. Didn’t stop us though. Nothing will stop a youngster from getting candy.
Anyone remember these?
My brother and I donned our plastic masks with the elastic strap. The mask would be worn for about five minutes until your warm breath made it too uncomfortable to wear. Or your eyelashes had frozen to the inside of the mask because of the condensation. Then you would have to pull the mask up over your toque so you wouldn’t feel suffocated. Then the elastic would snap off because it was only held on by two staples on the sides of the mask. Don’t forget the plastic costume which had to be bought a size larger than you needed because it had to fit over your snowsuit. The costume was either a super hero or what was currently popular on television. In reality it was a plastic bag with arms and the character’s picture on the chest. Only the really well to do kids had homemade costumes.
So, my brother and I went up and down the street where we lived, walked to the doors of our neighbours and shouted “Trick or treat!” behind clammy plastic masks. Don’t get me wrong. I wouldn’t have traded it for the world. Free candy don’t ya know.
And occasionally you would get a homemade treat, usually a popcorn ball or goodie bag. Nowadays those are automatically thrown out, but back then we all knew our neighbours and didn’t think any different. With those memories I wanted to make something that you could give out to your trick-or-treaters this year maybe at a Halloween party or school. These mummy cupcakes are easy and quick to make. You don’t have to make the cake from scratch if you don’t want. Just use a Devil’s food cake mix, but add a few more items. It will provide a richer, denser cake and people will think it’s homemade. I won’t tell if you won’t.
Preheat oven to 350F. Combine with the cake mix, your eggs, sour cream, melted butter and milk. Mix until smooth. Fill cupcakes liners 3/4 full. Place batter in oven and drop the temperature to 325F. Bake for 20-25 minutes. Test for doneness with a toothpick. Let cool 10 minutes and remove from pan. Let the cupcakes cool completely before icing. That way it won’t melt if you put the icing on too early.
In a clean mixing bowl combine the butter and shortening. If you are using a stand mixer, use the paddle attachment. On low speed, add the icing sugar carefully. Keep adding the icing sugar until you get about 5 cups in. Then add the vanilla and milk. This should smooth out any lumps. Turn the mixer to medium and continue to mix until the frosting is light and fluffy. If it seems too thick, just add a little more milk.
Add a layer of icing to the tops of the cooled cupcakes. I used a Wilton 102 petal piping tip for my “bandages,” but you just use a plastic bag with the corner cut off. It will work just as well. Make crisscrossing bandages over the top of the cupcake. Occasionally turn the cupcake so all the bandages are not going in the same direction. Add two candy eyes and you’re done!
Happy Halloween everyone!
- 1 box Devil's Food Cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup melted butter
- 1/4 cup milk
- 1/2 cup vegetable shortening room temperature
- 1/2 cup butter room temperature
- 5-6 cups icing sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Preheat oven to 350F. In a large bowl or stand mixer combine the following: cake mix, eggs, sour cream, melted butter, and milk. Mix until smooth.
Place in lined cupcake pan and fill each liner 3/4 full. Don't be tempted to overfill. I've made that mistake too many times. Place in oven and drop temperature to 325F. Bake for 20-25 minutes. Test for doneness with toothpick. Let cool completely.
In clean mixing bowl combine the butter and shortening. Mix well and add the icing sugar slowly, unless you want your kitchen looking like the background to a white Christmas. Add vanilla and milk. Turn mixer to medium and mix until frosting is light and fluffy. Add milk if frosting seems too thick.
On cooled cupcake, put a layer of white frosting. Using a piping bag with a Wilton 102 petal tip, or the cut end of a plastic bag, pipe bandages across the top of the cupcake. Remember to alternate directions to give it a random look. Add two candy eyes.