Wrapped in frosting bandages and with spooky staring eyes, these mummy cupcakes are perfect for a scary Halloween party!
Preheat the oven to 180°C (160°C fan forced). Line 2 x 12-cup muffin pans with paper cupcake cases.
Open the cake box, remove enclosed frosting sachet and reserve for another use. Place the cake mix, eggs, butter and milk in a bowl, then whisk (by hand or with an electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture evenly among the cupcake cases. Bake both pans together in the oven for 18-22 minutes. Remove from the oven and transfer the cupcakes to a wire rack to cool completely; about 30 minutes.
Reserve 150g of the frosting and divide the rest equally between 3 bowls. Use the food colouring pastes or gels to colour each bowl of frosting to the desired shade.
Use each colour of frosting to top 8 cupcakes. Spoon the reserved 150g vanilla frosting into a disposable piping bag and snip off the end. Pipe the frosting over each cupcake in zig-zag lines to resemble bandages. Attach 2 eyeballs to each cupcake. Serve immediately or keep in a cool place for up to 2 days.
You can vary the colours of the frosting under the bandages or use Betty Crocker™ Creamy Deluxe™ Chocolate Fudge Frosting instead. If you can’t find orange food colouring or gel, mix red and yellow to get the desired colour.
If you don’t have any candy eyeballs, then simply pipe on blobs of the frosting and dot with black writing icing.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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