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Owl Cupcakes... hoo hoo!TheWorldWideGourmet.com

Total time: 1hr to 2hr

Difficulty: Easy

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Nutritional values

per 100 g

Energy:324.9 kcal

Proteins:4 g

Fats:25.7 g

Carbohydrate:20.7 g

Fibers:0.3 g

Sugar:13.2 g

Cholesterol:120.2 mg

Sodium:179.1 mg

Calcium:66.2 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

180

ml

softened half salted butter

250

ml

sugar

3

eggs

150

g

flour

225

ml

sour cream or plain yogurt

10

ml

baking powder

2.5

ml

baking soda

2

ml

small pinch of salt

5

ml

vanilla

**For the icing

125

ml

softened unsalted butter

750

ml

icing sugar

60

ml

milk

5

ml

vanilla

bittersweet chocolate or brown food coloring

**Decoration

toasted flaked almonds

12

cashews

24

chocolate kisses

24

ml

yellow paper muffin cups

METHOD

  1. Preheat the oven to 180°C (350°F).
  2. Cream the butter and sugar in a bowl.
  3. Add the eggs, one at a time, then the sour cream and vanilla.
  4. In another bowl, combine the dry ingredients (flour, baking powder, soda and salt). Blend into the sour cream mixture without overbeating, to keep the batter light.
  5. Line muffin tins with papers and fill three-quarters full with the batter.
  6. Bake for about 18-20 minutes or until a tester inserted into the center comes out clean. Cool the cupcakes.

Base icing

  1. Beat the butter and icing sugar; add the milk and vanilla. Set aside a little icing for decoration.
  2. Cover the top of each cupcake with icing, using either a knife or a piping bag.

Decorating

  1. Combine a little of the melted chocolate with half the remaining icing.
  2. With a piping bag, place 2 circles of chocolate icing on each cupcake to make the eyes.
  3. Place two smaller white rounds on top; place two chocolate kisses in the center.
  4. Arrange the almonds as desired (see photo).
  5. Add a whole cashew to form the beak, rounded side out.
  6. Voilà!


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