Happy Halloween everyone! I did not have enough time to make Halloween Sugar Cookies this year but made some Halloween Cupcakes: Zombie Finger and Mummy Cupcakes, and Halloween Linzer Tarts. I used Pillsbury Moist Supreme Devil's Food Premium Cake Mix, and two frostings: Pillsbury Vibrant Green Vanilla and Vanilla for the Mummy Cupcakes. I used several Halloween sprinkle decorations to make the Zombie Finger Cupcakes look a little creepy-spooky. I bought the Zombie Finger Sour Apple Lollipops at Dollar Tree when they first started putting out Halloween stuff. These cupcakes were fun and easy to put together and are a great activity to do with your family.
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| Zombie Finger Cupcakes |
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| Mummy Cupcakes |
Ingredients
1 box mix or your favorite Devil's Food Cake recipe
1 container of Green Frosting
1 container of Vanilla Frosting
Candy Eyes for the mummy
Various sprinkles, and candy decorations
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| Zombie Finger Cupcakes |
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| Mummy Cupcakes |
2 Pastry Bags
1 flat decorating tip (I use Ateco 45 to make the mummy cupcakes)
Any pastry tip you like to make a swirl (I use Wilton 6B Open Star)
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| Zombie Finger Cupcakes close-up |
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| Zombie Finger Cupcakes |
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| Zombie Finger Cupcakes |
Directions
Bake cupcakes and cool on wire racks before adding frosting.
Fit tip in pastry bag and fill with the green frosting. Use a clip or rubber band so the frosting does not spill from the top of the pastry bag.
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| Vanilla Frosting and Candy Eyes |
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| Mummy Cupcakes |
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| Mummy Cupcakes |
Make a swirl on each of the zombie finger cupcakes and insert a zombie finger lollipop in the center, and then decorate with desired sprinkles and candy decorations.
To make the mummy cupcakes, use a small offset spatula and dab a light coating of the vanilla frosting over each cupcake and press two eyes into each one.
To make the mummy cupcakes, use a small offset spatula and dab a light coating of the vanilla frosting over each cupcake and press two eyes into each one.
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| Zombie Finger Cupcakes close-up |
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| Some of the cupcakes cooled and ready to frost |
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| Easy peasy ingredients - the shortcut route when you a short on time |
Fit tip in pastry bag and fill with vanilla frosting. Use a clip or rubber band so the frosting does not spill from the top of the pastry bag.
Make lines going back and forth and up and down to give a mummy effect onto each cupcake.
Cover and let the cupcakes set in the fridge for 2-3 hours.
Let the cupcakes stand at room temperature for 1/2 hour before serving.
Enjoy!
-Sophia/Two Frys
Make lines going back and forth and up and down to give a mummy effect onto each cupcake.
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| Mummy Cupcakes |
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| Mummy Cupcakes |
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| Mummy Cupcakes |
Let the cupcakes stand at room temperature for 1/2 hour before serving.
Enjoy!
-Sophia/Two Frys
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