Owl Cupcakes

Impress your guests with these owl cupcakes. Sliced almond feathers, a cashew nose, and silly cookie eyes make these Halloween cupcakes almost too adorable to eat. Almost!

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5.0 by 6 people

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  • Makes: 18 servings
  • Prep: 45 mins
  • Stand: 30 mins

Owl Cupcakes

Directions

  1. Frost cupcakes with Creamy Vanilla Frosting, reserving a small amount for attaching candies.
  2. For eyes, arrange two of the cookie halves, bottom sides up, side-by-side on top of each cupcake. Use frosting to attach candy-coated chocolate pieces to centers for eyes.
  3. For a beak, insert a cashew between the eyes on each cupcake.
  4. Cover the rest of each cupcake top with overlapping rows of sliced almonds.

From the Test Kitchen

*Test Kitchen Tip:

If your prefer, use vanilla wafers and pipe a large dot in the center of each wafer.

Creamy Vanilla Frosting

Directions

  1. Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter and shortening with an electric mixer on medium speed until creamy. Add 1 cup of the powdered sugar, beating well. Beat in the 1 tablespoon milk and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional milk to make frosting smooth and creamy.
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Nutrition Facts (Owl Cupcakes)

  • Per serving:
  • 382 kcal ,
  • 19 g fat
  • (8 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 52 mg chol. ,
  • 190 mg sodium ,
  • 49 g carb. ,
  • 1 g fiber ,
  • 35 g sugar ,
  • 4 g pro.
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6 Ratings

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