Mummy cupcakes

Prep: 30 mins
Cook: 20 mins
Mummy cupcakes

120g plain flour

140g caster sugar

1½ tsp baking powder

a pinch of salt

40g unsalted butter, at room temperature

120ml whole milk

1 egg

¼tsp vanilla extract

White ready-roll icing/fondant

The National Confectionery Company Sour Squirms

Preheat the oven to 170°C (325°F) Gas 3.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.

A skewer inserted in the centre should come out clean. Leave the bunss to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the buns have cooled, roll out sections of your white fondant until it’s 1mm high. Cut into thin strips. Arrange the strips across the top of each bun to mimic mummy bandages. Leave two spaces for eyes.

Using The National Confectionery Company Sour Squirms, chop the worms into small pieces and add these to your cupcakes to create eyes for your mummies. You can also use red food colouring and a toothpick to create a mouth.

Serves
12

Preparation Time
30 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Sugar

Recipe Type
Party Food, Kids Food, Cupcakes

Special Info
Vegetarian, Pregnant Mums

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