Chocolate mummy cupcakes with vanilla frosting, wouldn’t these be so cute to bring to a Halloween party!
You can bake the cupcakes the night before and decorate these the next day. I would frost them the same day you plan on serving them for best results. The frosting will keep in the refrigerator in a piping bag for several days. If you refrigerate it, let it get to room temperature before piping.
Low Fat Chocolate Mummy Cupcakes
Servings: 18 • Serving Size: 1 cupcake • Old Points: 4 pts • Points+: 4 pts
Calories: 165 • Fat: 3.7 g • Protein: 1 g • Carb: 32 g • Fiber: 1.5 g • Sugar: 23.5
For the Vanilla Frosting:
2 cups confectioners’ sugar
1/4 cup light butter (Land O Lakes)*
1 tsp white vanilla extract
1 tbsp boiling water
*Note: Some “light” butters have yellow coloring added which will effect the color of the icing, Land O Lakes Light is a good option. Also, dark vanilla will effect the color, use clear to keep it white.
For the frosting: combine confectioners’ sugar, melted light butter, vanilla and enough water to achieve frosting consistency, starting with 1 tbsp and adding more if needed.
Place frosting into a piping bag, cut the tip off and pipe onto cupcakes. (no need for a fancy tip unless of course you want to use one!)
While frosting is still wet, press 2 m&m’s (letter side down) of the same color on each cupcake to create the eyes.
Keywords: Low-Fat Chocolate Mummy Cupcakes
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