What’s For Dinner?
(First star is lowest, fourth star is highest)
This idea came from the mummy dearest of them all, Martha Stewart, in this fall's "Martha Stewart Kids" issue. Of course, she makes hers from scratch. But short on time, use cake mix and stir it with wire hangers.
-- Meridith Ford
Hands on time: 25 minutes Total time: 1 hour Serves: 24
24 yellow cupcakes (prepared from a butter cake mix or from scratch)
1 recipe Vanilla Frosting (recipe follows)
2 ounces semisweet chocolate
48 yellow jelly beans
20 to 25 red gummy worms
About 3 cups (serves 24)
Hands on: 15 minutes Total time: 15 minutes
1 (1-pound) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, slightly softened
1 teaspoon vanilla
1/4 cup heavy cream
For the mummy face: In a small bowl, melt the chocolate on low in the microwave, stirring between 20-second intervals. Using a paper piping bag or a bag fitted with a straight tip (Ateco No. 3, pipe dots of chocolate on each jelly bean for eyes. Cut the gummy worms into thirds, then cut each third in half lengthwise to create a mouth.
Place two eyes and a frowny mouth on each cupcake.
Fill a piping bag with a ribbon tip (try Ateco basket tip No. 35) and a cup of vanilla frosting. Add more frosting to the bag as needed; do not overfill; the heat of your hand will melt the frosting.
On each cupcake, pipe ribbons crossing over the eyes and mouth in a zig-zag pattern to create a "mummy" effect.
Unearth at your own risk.
For the bloody brain (use an Ateco No. 7 or 8 round tube to pipe squiggles of vanilla frosting): Pipe down center of the cupcake first, then outline the outside edge of the cupcake, ending where you started. Do the same thing in reverse for the other side (this makes two "lobes"). Fill in the lobes with squiggles of icing. For blood, use a piping bag filled with melba sauce (see separate recipe listing for Bloody [Eyeball] Pudding) to fill in bloody "pools" between the squiggles.
For the frosting:
Using the paddle attachment of an upright mixer, cream the sugar and butter together on low speed. Add the vanilla and continue creaming. Increase the speed to medium, and add the cream slowly until the icing is smooth and creamy (may need more or less heavy cream).