Hooting Halloween Owls Recipes

TWIT TWOOO, HOOTING HALLOWEEN OWLS - HALLOWEEN CUPCAKES/MUFFINS

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!

HALLOWEEN HOOT OWLS

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine all cake ingredients except coconut in bowl. Beat according to cake mix directions. Gently stir in coconut.
• Fill prepared muffin cups two-thirds full. Bake 19-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine all frosting ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy.
• Frost cooled cupcakes. Place 2 butter rum candies on each cupcake for eyes. Dip bottoms of chocolate chips into frosting; place onto each candy circle to form center of eye. Arrange almonds above eyes for feathers. Add cashew for beak.
• Store refrigerated in container with tight-fitting lid.

HOOTING HALLOWEEN OWLS

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.

OWL COOKIES

Steps:

• In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture., If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap and refrigerate 3 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough., Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

HALLOWEEN HOOT OWLS RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Combine all cake ingredients except coconut in large bowl. Beat according to package directions. Gently stir in coconut. Fill paper-lined muffin cups two-thirds full. Bake for 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely. Combine all frosting ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Frost cooled cupcakes. Place 2 butter rum candies on each cupcake for eyes. Dip bottoms of chocolate chips into frosting; place onto each candy circle to form center of eye. Arrange almonds above eyes for feathers. Add cashew for beak. Store refrigerated in container with tight-fitting lid. TIPS: The back of a spoon works great to make decorative swirls when frosting cakes and cupcakes. Butter rum candies with holes are available in bags or rolls. Yellow or orange candies can be substituted for the butter rum.