Halloween cupcakes are a total hoot when you add chocolate eyes and almond feathers. These owl cupcakes will fly off your holiday dessert table.

Source: Better Homes and Gardens
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Baby Owl Cupcakes

Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts (Baby Owl Cupcakes)

382 calories; total fat 17g; saturated fat 10g; cholesterol 50mg; sodium 192mg; carbohydrates 56g; fiber 1g; sugar 44g; protein 4g.

Chocolate-Sour Cream Frosting

Ingredients

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Directions

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  • 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.

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Butter Frosting

Ingredients

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Directions

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  • 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.)

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Reviews (1)

11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
09/16/2017
Adorable will try making for thanksgiving