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Easy Owl Cupcakes
Owl Cupcakes
Oh so cute Owly cupcakes that are simple and pretty darn quick.
Easy Owl Cupcakes
Owl Cupcakes
Oh so cute Owly cupcakes that are simple and pretty darn quick.
Servings
16
Servings
16
Ingredients
  • 400gm pie applethe cooked sliced tinned ones ( or unsweetened apple purée)
  • 160ml oilany type
  • 2 eggs
  • 300gm caster sugar1 1/2 cups
  • 1teaspoon vanilla extract
  • 1/2teaspoon salt
  • 300gm plain flour2 cups
  • 1 1/2teaspoons baking soda
Frosting
  • 200gm icing sugarmixtures ok. ( powdered sugar)
  • 1/2teaspoon dark rich cocoathis makes a nice light brown colour
  • 25gm melted butter
  • 30ml cold water
Decorations
  • 16 Oreo cookieslarge
  • 16small Oreo cookiesoptional
  • 200gm tiny chocolate chips
  • 12pieces licoriceAll sorts or other coloured flat candies for the noses
Instructions
This recipe uses Australian cup measurements. I used medium sized deep papers. Yielding 16 cakes. Oven temperature 170 C/ 340 F.
  1. Set the oven to 170 C
  2. Put the eggs, cooked or tinned apples,oil and sugar into a blender ( preferably) or a food processor, and blend till combined and creamy
  3. Pour into a large bowl and mix in the flour and baking soda. Mix till there are no lumps and the batter is smooth.
  4. Pour the batter into cupcake paper sitting in a cupcake pan. This will ensure the cupcakes stay upright and keep their shape.
  5. Bake for 25 minutes. Don’t over bake. They will be just firm to touch. Let them cool down completely
To make the frosting
  1. Put the icing sugar and cocoa into a bowl and stir well. Melt the butter and water without any evaporating and then stir this into the icing. Mix thoroughly till you have a stiff but spreadable icing. If you want to add any more liquid add only a single drop at a time. Too much water will make the icing thin and runny.
  2. Spread with a small pallet knife or a knife without a serrated edge. This is enough icing for 16 medium sized cupcakes with some left over.
  3. To cut the Oreo cookies, hold the cookie vertically and press together tightly while cutting down the middle with a sharp knife. In most cases this gives you icing on both pieces. If not spread some of the icing onto both biscuits with a sharp knife. Do the same with the small Oreos if using. Cut the Allsorts into slices and then into pointed pieces to resemble the beaks.
  4. Press a chocolate button into the centre of each eye before attaching to the cupcake. Press gently and then add more buttons for the feathers on the head. Finish each face with a beak.
  5. The cakes keep very well. Once decorated they will keep overnight but the biscuits are not quite as crunchy the next day.
  6. These cupcakes also freeze well before decorating

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