Mummy Cupcakes

Ingredients

Cupcakes

• 2 cups flour
• 2 cups sugar
• 1 3/4 cups cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 1/4 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup filtered water
• 2 rounded tsp loose leaf or 2 sachets/bags black tea

Mummy Faces

• White frosting
• Flat frosting tip (#45)
• Frosting bag (or ziplock bag with a corner cut off)
• Candy eyeballs (usually found on the baking isle)

Directions

Preheat oven to 350°F.

In a large mixing bowl, mix all of the dry ingredients together. Then mix in the eggs, oil, vanilla extract and milk and mix until well combined. Next, scrape down the sides the bowl to shape the batter into a collective mound. Boil the water and steep tea for 3 minutes. Then remove (strain) tea, pour it into the batter, and combine the mixture.

Distribute the batter to a muffin pan lined with cupcake liners, filling each liner until half full with batter. Place in the oven and bake for 15-20 minutes.

Check for doneness by inserting a wooden toothpick into the center of a cupcake. When the toothpick comes out clean, the cupcakes are done! But if the toothpick comes out coated with some batter, bake the cupcakes for a few more minutes. Once out of the oven, let the cupcakes cool in the pan for 5-10 minutes, then remove from the muffin pan and let cool completely on an iron rack.

To make the mummy faces, dab the back of the eyes with a bit of frosting and stick on the cupcakes. Then layer on the frosting with the flat frosting tip, making angled lines across the cupcake to resemble mummy wrappings!

Recipe adapted from Sugar and Charm