HALLOWEEN HOOT OWLS

 

  • Cooking Time: 19
  • Servings: 24
  • Preparation Time: 70

Backstory

Kids will love decorating these feathery owls with sliced almonds, candy rings and whole cashews. The cream cheese frosting is extra creamy and complements the coconut cupcakes.

Recipe Tip:

The back of a spoon works great to make decorative swirls when frosting cakes and cupcakes.

Recipe Tip:

Butter rum candies with holes are available in bags or rolls. Yellow or orange candies can be substituted for the butter rum.

Ingredients

  • Cupcakes Ingredients:
  • 1 (18.25-ounce) package butter recipe white cake mix
  • 1 1/4 cups water
  • 1/2 cup LAND O LAKES® Butter, softened
  • 3 egg whites
  • 1 teaspoon almond flavoring
  • 1 cup sweetened flaked coconut
  • Frosting Ingredients:
  • 3 1/2 cups powdered sugar
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup LAND O LAKES® Butter, softened
  • 1 tablespoon milk
  • Decorations Ingredients:
  • 48 butter rum-flavored hard candies with holes
  • Milk chocolate or semi-sweet chocolate chips
  • 1/2 cup sliced almonds
  • 24 whole cashews

Directions

  • 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.

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