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Cupcakes

Mummy Wrap

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  • Hands-On Time: 45 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 6 Cupcakes or 12 mini cupcakes
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • FOR 2 MUMMIES:
  • 12 unfrosted Duncan Hines chocolate cupcakes baked in brown paper liners
  • 1 can (16 oz.) Creamy Home-Style Classic Vanilla Frosting
  • 14 marshmallows, halved lengthwise
  • 4 rolls strawberry fruit by the foot, cut into 3 inch lengths and cut into strips 1 teaspoon cocoa powder
  • 1 cup chocolate cookie crumbs, optional
  • dark chocolate frosting
  • FOR SPIDER WEBS AND FLIES:
  • 6 unfrosted chocolate cupcakes baked in brown paper liners
  • 12 unfrosted mini chocolate cupcakes baked in brown paper liners
  • 1 can (16 oz.) dark chocolate frosting
  • ½ cup plus 2 tablespoons canned Duncan Hines Creamy Home-Style vanilla frosting
  • 18 chocolate coated raisins
  • 1 tsp. cocoa powder
  • 36 sliced natural almonds
  • 36 sliced natural almonds
  • 36 sliced natural almonds

Baking Instructions

  1. Spread a thin layer of frosting on top of the cupcakes. Arrange 6 cupcakes in the shape of a mummy: 1 for the head, 2 for the arms and then 3 in a row for the body and feet. Repeat with the other 6 cupcakes.
  2. Place the marshmallows as shown in the step shot. For the face cut one half into a triangle for the nose and cut the other half in half lengthwise for the eye brow.
  3. Place the fruit leather strips haphazardly over the top of the marshmallows and cupcakes. Use a dab of water to help them stick.
  4. Spoon ½ cup the vanilla frosting into a small freezer bag. Tint the remaining 2 Tbsp. orange with the food coloring and spoon into a ziplock bag.
  5. Spread the tops of the cupcakes with the chocolate frosting. Snip a small corner, (1/16") from the bags with the frosting. Starting in the center, pipe spiral lines with the vanilla frosting over the top of the cupcake. Drag a toothpick lightly through the frosting from the center to the outer edge of cupcake. Repeat with the remaining cupcakes.
  6. Place the chocolate covered raisins randomly on top of web. Add the almonds for wings and 2 dots of orange frosting for the eyes.

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Tips

One tip to prevent cake from humping in the middle.

One tip to prevent cake from humping in the middle.

Using terry cloth strips measure the length of the the entire pan you will be baking with. (Any size pan such as 9✖️13.) the cloth must be as long as the pan and as wide as it. Take the strip and dampen it throughly make shure they overlap a little bit. Make sure you have this done before using the batter. Pin them around the pan the dampness will keep the cake baking for a couple more minuets but it will still prevent the cake from humping in the middle. (Larger cakes tend to hump up more) so it helps to keep it on the same level.


lemon pound cake

lemon pound cake

I always add lemon juice in place of water and some lemon zest. Top with lemon glaze or some confectioner sugar and surround with sliced lemon, Phenomenal flavor and presentation!!





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