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Nutrition Facts
Serving Size 1 (126g) Recipe makes 12 servings
Calories 560
Calories from Fat 313		(55%)
Amount Per Serving		%DV
	Total Fat 34.8g	53%
	Saturated Fat 21.2g	106%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 178mg		59%
Sodium 472mg		19%
Potassium 81mg		2%
Total Carbohydrate 59.9g		19%
	Dietary Fiber 0.9g	3%
	Sugars 46.4g
Protein 5.0g		10%
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birthday party for Jennifer

mummamills

Creepy Creatures and Hooting Owls! A Halloween Menu for all!

French Tart

Twit Twooo, Hooting Halloween Owls - Halloween Cupcakes/Muffins

Recipe #326716 | 55 min | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: French Tart
Sep 22, 2008

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 Spooky Spider Cupcakes/Muffins for a Howling Halloween! would also be great Halloween companions for these hooting owls!

SERVES 12 -24 , 12 -24 Hooting Owls! (change servings and units)

Ingredients

CAKES or MUFFINS

280 g butter, softened
280 g golden caster sugar
200 g self-raising flour
2 tablespoons cocoa powder
6 medium eggs

FOR ICING AND DECORATION

200 g butter, softened
280 g icing sugar, sifted
1 tablespoon cocoa powder
liquorice allsorts, sweets or candies
paper baking cups, brown

Directions

1
OWLS.
2
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.
3
DECORATION.
4
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.
5
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.
6
Watch the owls "fly" off the table when the children see them!

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Featured Reviews for This Recipe

From: Sue Tip

On Nov 16, 2009

I made gluten free cupcakes and used scizzors to cut marshmellows for the whites of the eyes and M&M's for the pupils. Either peanut or regular M&M's. I used cashews for the nose. They were amazing!

1 person found this review helpful

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From: Chef #851190

On Nov 2, 2008

The kids really liked these cupcakes, but the most fun was decorating them before their Halloween party! They really got a "hoot" out of it!!!

0 people found this review helpful

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From: ~Leslie~

On Oct 30, 2009

How terrific is this? My 9 year old and I had a ball while making these for her Class Halloween Party. She doesn't care for licorice, so we used Maynards' Fuzzy Peach candy for the eyes and Candy Corn for the beaks. I do think the licorice looks better, but the peach eyes were still very cute, and the kids in the Grade 4 class loved them. Thanks for posting such a cute recipe FT!! Made for Aussie Swap

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From: Miss Emmyjo

On Oct 10, 2008

This was absolutely the most fun to make and they turned out exactly like your pics! Thanks so much for sharing this recipe. I'm not the most adventurous baker, but this recipe is fool-proof. Made exactly as per your directions and had half an hour of hilarious fun with my mother decorating them over a glass of wine. Brilliant. Only one comment I'd make is to buy more packets of Allsorts than you'd think you need. I picked up two normal sized bags, and only had nine complete sets of 'eyes' between them, and I'd made 12. I improvised and used others, but they didn't look as cute or convincing. Thanks again - I haven't laughed or smiled as much in the kitchen for a long time.

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