TWIT TWOOO, HOOTING HALLOWEEN OWLS - HALLOWEEN CUPCAKES/MUFFINS
These are GREAT fun! Bake some chocolate fairy cakes, muffins or cupcakes, decorate them and then turn them into Hooting Halloween Owls! I made these last year for a children's Halloween party, and they all loved them. The recipe is based on our British fairy cake or angel cake recipe, where the top of the baked cake or muffin is cut off to create the "wings". I have stated some sweets (candy) that are British - please use your own local sweets to decorate the owls. This is a wonderful recipe idea that I have changed and adapted from Tana Ramsay, the wife of the famous Gordon Ramsay.....she has some great family recipes, of which this is one. (Preparation time includes the time to decorate and ice them after they have been baked.) My Recipe #328085 would also be great Halloween companions for these hooting owls!
Provided by French Tart
Categories Dessert
Time 55m
Yield 12-24 cupcakes, 12-24 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 559.7, Fat 34.7, SaturatedFat 21.2, Cholesterol 167.3, Sodium 527.8, Carbohydrate 59.9, Fiber 0.9, Sugar 46.3, Protein 5
SPOOKY SPIDER CUPCAKES/MUFFINS FOR A HOWLING HALLOWEEN!
I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate........only joking! :-) If you fancy some wise companions for these spooky spiders, try these: Recipe #326716.
Provided by French Tart
Categories Dessert
Time 1h5m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180C/360°F.
- This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well.
- Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule!
- Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready.
- Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating.
- Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape.
- When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth.
- Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them!
Nutrition Facts : Calories 447.8, Fat 25.5, SaturatedFat 15.1, Cholesterol 116, Sodium 219.9, Carbohydrate 50.9, Fiber 2.3, Sugar 30.1, Protein 6.2
HOOTING HALLOWEEN OWLS
Delicious and simple chocolate cup cakes to make with the kids at Halloween - real crowd-pleasers
Provided by Tana Ramsay
Categories Dessert, Snack, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 615 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.06 milligram of sodium
OWL CUPCAKES
Looking for fun ideas for a kid's birthday party, a bake sale, or to celebrate Halloween? Try these cute owl cupcakes that are extremely easy to make. All you need are cookies, some M&Ms, and a little creativity!
Provided by Nesrine
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h2m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl.
- Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.
- Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting.
- Spread 1 tablespoon frosting over each cooled cupcake.
- Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 46.4 g, Cholesterol 46.7 mg, Fat 20.3 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 8.1 g, Sodium 291.3 mg, Sugar 29.1 g
HALLOWEEN OWL CUPCAKES
Treat your guests with these creative cupcakes that are made using Betty Crocker™ Super Moist™ chocolate cake mix, frosting and icing - perfect dessert for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 20 minutes.
- Spoon white frosting into decorating bag fitted with round plain tip #804 or #4T (with 3/8-inch opening). Squeeze bag to pipe 2 large rounds, sides touching, on each cupcake to look like owl face. Pipe yellow decorating icing in center of rounds for eyes. Top with chocolate chips for pupils. Press candy corn between eyes for beak.
Nutrition Facts : Calories 211, Carbohydrate 30 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 203 mg
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