Mummy Muffins
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 1/2 tbsp cocoa powder
70 g butter
1/2 cup milk
1 large egg
Topping and filling:
Buttercream: 30 g butter and 100 g powdered sugar, milk if needed for thinning
Strawberry jam
Cake decorating eyes
White fondant
Whip together the soft butter and sugar. Add the egg and continue to whip. Mix the dry ingredients and milk into the batter, stirring together with a spatula.
Place paper liners in a muffin tin and fill the liners 2/3 full. Bake at 180°C for 20 minutes or until a cake tester comes out clean when inserted into the cake. Allow the cupcakes to cool and cut a hole in the top of each cupcake (save the "lid").
Spoon the jam into the hole, add a little buttercream, and then place the lid back on to cover the hole.
Roll out the fondant and cut it into thin strips. Lay the strips over each cupcake and place eyes on to create mummies.