Impress your friends and family this Halloween with these spooky edible Mummies – my very own recipe!
Mummy Muffins (makes 12).
All ingredients to be at room temperature.
For the muffins:
- 150g butter
- 150g caster sugar
- 175g self-raising flour
- 3 medium eggs
- 2tbls cocoa powder
- 1tbls milk
- 1 tsp vanilla extract
For the buttercream:
- 100g butter
- 100g icing sugar
- 1tbls cocoa powder
For the decoration:
- 200g fondant icing
- Red, yellow, green & black food colouring
- Icing sugar to dust
Pre-heat oven to 180 C. Line a 12 bun muffin tin with paper cases.
Now this couldn’t be easier, just put all muffin ingredients into a food processor and process ‘til you get a smooth, thick batter. Distribute mixture evenly between 12 muffin cases and bake in the pre-heated oven for 20minutes or until risen and browned. Once they’re fully cooled, you can get on with the fun part- decorating! First off, make your buttercream by combining together the butter, icing sugar and cocoa powder- keep mixing ‘til it’s of a soft, spreadable consistency.
Take 75g of the fondant and split into 4 equal balls. Colour each one a different colour (red, green, yellow and black), then wrap each ball in a bit of cling film while you get on with making the ‘bandages’ (the fondant dries out quite quickly, so keep it covered whenever you’re not using it).
Separate the remaining 125g of fondant into 3 balls (it’s easier to roll out in smaller amounts), put plenty of icing sugar on your work surface & rolling pin and roll the white fondant ‘til it’s a couple of millimetres thick- lifting the icing and re-dusting your work surface between rolls will help stop it sticking.
Using a sharp knife, cut the rolled-out fondant into thin strips approx. 5 mm wide.
Spread the buttercream over the surface of the muffin & layer the fondant bandages on top, leaving a gap for the eyes.
Now make your eye balls from the coloured fondant and put them in place- the black fondant pupils might need a dot of milk on the underside to help them stick.