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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Owl Cupcakes
Directions
- Frost cupcakes with Creamy Vanilla Frosting, reserving a small amount for attaching candies.
- 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.
- For a beak, insert a cashew between the eyes on each cupcake.
- 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
- 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.
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.