I’ve wanted to make take a gluten-free cupcake recipe and decorate each one like a mummy for the last two years. I finally got around to it and, gosh it was fun and easy, too. I thought about calling them ‘Spooky Mummy Cupcakes’ but they aren’t spooky at all. They just make me giggle. Joe laughed, too, when he saw them. They’re really ‘Happy Mummy Cupcakes.’
My original plan was to make pumpkin spice cupcakes. My husband is smart, though, and asked about the flavor of the cupcakes before I started. Of course, he wanted plain vanilla. I gave in. If you want to make your cupcakes taste like pumpkin spice, add some pumpkin pie spice to the vanilla cake batter. Easy peasy.
I used Kelly’s grain-free Vanilla Bean Cake for the cupcake batter. Don’t tell Joe that the cupcakes he loves so much are made with beans and coconut flour – I didn’t mention it to him. Like most men, if I tell him that it’s a healthier dessert it looses it’s appeal.
Of course, if you want something other than vanilla, try any of these gluten-free cupcake recipes:
- Red Velvet Cupcakes from The Cupcake Project
- Carrot Cupcakes from SS&GF
- Cookie Dough Cupcakes from Cara’s Cravings
Serves: 14 cupcakes
- 1 recipe Vanilla Bean Cake
- 1 cup coconut palm sugar
- 1 tablespoon cornstarch
- 6 tablespoons non-hydrogenated vegetable shortening
- ½ cup unsweetened Dutch-process cocoa powder
- 2 - 4 tablespoons of milk, cow's or non-dairy
- 1 teaspoon sugar-free vanilla extract
- pinch of kosher salt
- 2 (8 ounce) packages light cream cheese
- 2 tablespoons honey or agave nectar
- 2 teaspoons sugar-free vanilla extract
- pinch of kosher salt
- 1 cup cold heavy cream
- Preheat the oven to 325F. Line 14 muffin tins with cupcake papers.
- Make the cake batter as directed.
- Use a standard spring-release ice cream scoop to portion the batter evenly.
- Bake for 20 - 25 minutes, until a toothpick inserted in the center comes out clean and the center springs back when lightly pressed.
- Let cupcakes cool completely before frosting.
- Put the coconut palm sugar and cornstarch in your Vita-Mix. Blend on high for 20 seconds or until powdered.
- Beat the non-hydrogenated shortening with a handheld mixer or stand mixer fitted with the whip attachment until light and fluffy.
- Add the powdered coconut palm sugar in three parts. The mixture will resemble coarse gravel.
- Mix in the cocoa powder.
- Add the milk one tablespoon at a time until desired spreading consistency is reached.
- Mix in the vanilla and kosher salt.
- Leave at room temperature until ready to use. If refrigerated, allow ample time for frosting to come to room temperature before spreading.
- Whip the cream cheese with a handheld mixer or stand mixer until light.
- Add in the honey or agave nectar, vanilla, and salt. Mix until combined.
- Whip the heavy cream in a separate bowl to the stiff peaks stage.
- Stir ¼ of the whipped cream directly into the cream cheese mixture. Fold the remaining whipped cream into the cream cheese in two or three parts.
- Refrigerate until ready to use.
- Use an offset spatula to spread a layer of chocolate frosting on each cupcake.
- Fit a pastry bag with a (#47) small basket weave tip. Fill the bag with white cream cheese frosting.
- Pipe stripes of white cream cheese frosting across the cupcake in random layers, creating a mummy look. Make sure to leave an open spot for the eyes. Repeat on each cupcake.
- Switch the tip to a (#4) small round tip. Pipe two white dots for eyes on each cupcake.
- Fit a second pastry bag with a (#2) small round tip. Fill with a small amount of chocolate frosting.
- Pipe one small chocolate dot on each white dot to create pupils.
- If desired, pipe a mouth for each mummy.
- Refrigerate until ready to serve.