Mummy Cakes
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Lower Sugar Cake
- 3¾ cup All Purpose Flour (469g)
- 1½ teaspoon Egg Replacer
- 10 Tbs Granulated Sugar (125g)
- 10 Tbs Monkfruit Sugar (125g)
- 3 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 1½ teaspoon Salt
- 1¾ cup Plant Milk (414ml)
- 9 Tbs Vegetable Oil (135ml)
- ½ cup Applesauce (113g)
- 2 teaspoon Vanilla Extract (10ml)
for the icing & filling
- 1 Recipe Lower Sugar Buttercream
- 1 Jar Silda's Strawberry Jam
- ½ Recipe Vegan Sprinkles for the eyeballs
- OR store bought candy eyeballs
Instructions
- If you are making your own candy eyeballs for the decor, you will have to do this one day in advance. See recipe instructions for how to make them
- For the mummy cakes preheat the oven to 350°F & lightly spray your Twinkie Mold with pan spray
- Place all of the dry cake ingredients including the sugar(s) into a large mixing bowl & whisk to distribute evenly
- Add all the wet ingredients including the applesauce into the dry ingredients & whisk smooth. Continue whisking for about 40 strokes to develop the batter
- Scoop batter with a 2 ounce cookie scoop evenly between the greased cavities of the Twinkie mold
- Bake in a preheated oven at 350°F for 18-20min or when a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans until you can safely flip them onto a cooling rack to cool to cold
- Meanwhile prepare the lower sugar buttercream recipe according to the instruction *& video on that recipe post
- Watch the video tutorial for how to fill the cakes with jam & decorate the mummy cakes
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Mummy Cakes can be kept at room temperature for up to 1 one, but they are easier to handle when they are in the refrigerator
They will keep fresh in the refrigerator for up to 1 week
They will keep fresh in the refrigerator for up to 1 week
Tried this recipe?Let us know how it was!