Baby Owl Cupcakes
Halloween cupcakes are a total hoot when you add chocolate eyes and almond feathers. These owl cupcakes will fly off your holiday dessert table.
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Baby Owl Cupcakes
Directions
- Tint Butter Frosting yellow; set aside. Spread the head and body of owl with Chocolate-Sour Cream Frosting, leaving a wedge-shape area for the stomach on the body unfrosted. Spread the entire unfrosted wedge-shape area with yellow frosting. Insert rows of almond slices into yellow frosting for feathers.
- For each cupcake, place two chocolate chips on top of head for ear feathers. Add two white candy coating discs for eyes; attach two brown miniature candy-coated chocolate pieces to centers of candy discs using yellow frosting. Add orange miniature candy-coated chocolate pieces for a beak and four claws.
Chocolate-Sour Cream Frosting
Directions
- In a large saucepan melt chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
Butter Frosting
Directions
- In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in enough additional milk to make spreading consistency. (This frosts the tops and sides of two 8- or 9-inch cake layers.)
Nutrition Facts (Baby Owl Cupcakes)
- Per serving:
- 382 kcal ,
- 17 g fat
- (10 g sat. fat ,
- 50 mg chol. ,
- 192 mg sodium ,
- 56 g carb. ,
- 1 g fiber ,
- 44 g sugar ,
- 4 g pro.
Recipe Collections
Reviews (1)
jaka7
338 Days Ago
Adorable will try making for thanksgiving