Twit Twooo Hooting Halloween Owls Halloween Cupcakes Muffins Recipes

Steps:

• OWLS.
• Heat oven to 190C/380F/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. (Alternatively, use a fairy cake or cup cake tin for smaller ones - again, try to find some brown paper cases. You should be able to make 24 "owls" if you make them in the smaller cake tin.) Bake for 20-25 minutes until risen and spongy. Cool on a rack.
• DECORATION.
• Beat the butter and icing sugar until smooth, and then add the cocoa powder, mixing well. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.
• Working on one cake at a time, take a pair of the large round liquorice allsorts sweets/candy that are yellow or pink with black centres, see photos. Sit the eyes on top of the cake; then add the two pieces of cake cut from the top (curved edge up) behind the eyes but slightly slanted towards the eyes - to make the eyebrows or owl's ears. Finish by adding a piece of orange or pink sweet/candy, in between the eyes to the front, for the beak.
• Watch the owls "fly" off the table when the children see them!

Steps:

• Heat oven to 190C/fan 170C/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. Bake for 20-25 mins until risen and spongy. Cool on a rack.
• Beat the butter and icing sugar until smooth. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.
• Working on one cake at a time, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.

Steps:

• Makes 24 mini cakes or 12 larger ones.
• For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
• Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
• Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
• Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
• Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
• Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavourings.
• Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
• Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.

Steps:

• Heat oven to 200؛C, 400؛F, Gas Mark 6. Grease a muffin tray or use paper muffin cases.
• Place flour in a bowl and mash in the margarine using a fork. Stir in the sugar, eggs milk and essence and beat to a smooth consistency.
• Add the blueberries and mix gently so as not to break them open. Gently stir in the conserve, just enough to make a marbled effect.
• Spoon the mixture into the muffin cases dividing it equally. Sprinkle with crushed sugar lumps and bake for 20-25 minutes until well risen and brown.
• Leave to stand for a few minutes then cool on a wire rack.