Halloween Hoot Owls Recipe 465 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 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.

HOOT OWL COOKIES

Steps:

• Sift together flour, baking powder, salt. Set aside.
• Cream butter, gradually add brown sugar, creaming well. Add egg and vanilla; beat well.
• Blend in the dry ingredients gradually; mix thoroughly.
• Melt chocolate together, cool and add baking soda.
• Remove 2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if necessary for easier handling.
• Roll out half the light dough to a 10 x 4 1/4" strip. Shape half of dark dough into a roll 10 inches long; place on strip of light dough. Mold sides of light dough around dark: wrap in foil. Repeat with remaining dough. Chill at least 2 hours.
• Cut into slices 1/8 to 1/4 inch thick and place two slices toghter on a greased baking sheet to resemble an owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.
• Bake 350f 8-12 minutes. Remove from sheets immediately.