Owl cupcakes recipe
These cute little fellows will amuse and delight all children. I can’t wait to try them out with the light of my life, my grandson Harley.
This recipe makes 12 cupcakes.
Ingredients
- 200 g Stork or unsalted butter, softened
- 200 g caster sugar
- 3 large eggs, beaten
- 0.5 tsp vanilla extract or vanilla bean paste
- 200 g self-raising flour
- 2 tbsp full-fat milk
- 7.1 oz Stork or unsalted butter, softened
- 7.1 oz caster sugar
- 3 large eggs, beaten
- 0.5 tsp vanilla extract or vanilla bean paste
- 7.1 oz self-raising flour
- 2 tbsp full-fat milk
- 7.1 oz Stork or unsalted butter, softened
- 7.1 oz caster sugar
- 3 large eggs, beaten
- 0.5 tsp vanilla extract or vanilla bean paste
- 7.1 oz self-raising flour
- 2 tbsp full-fat milk
- 500 g icing sugar
- 250 g unsalted butter, softened
- 1 tsp vanilla extract or vanilla bean paste
- 17.6 oz icing sugar
- 8.8 oz unsalted butter, softened
- 1 tsp vanilla extract or vanilla bean paste
- 17.6 oz icing sugar
- 8.8 oz unsalted butter, softened
- 1 tsp vanilla extract or vanilla bean paste
- 108 milk chocolate buttons
- 24 white chocolate buttons
- 36 orange Smarties
- 1 tube gel food colouring
- 108 milk chocolate buttons
- 24 white chocolate buttons
- 36 orange Smarties
- 1 tube gel food colouring
- 108 milk chocolate buttons
- 24 white chocolate buttons
- 36 orange Smarties
- 1 tube gel food colouring
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 170ºC/325ºF/Gas Mark 3. In the bowl of a free-standing mixer, cream the margarine or butter and sugar together until light and fluffy.
- Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and mix to combine. Add the milk and vanilla and mix again until smooth.
- Divide the mixture between the paper cases and bake on the middle shelf of the preheated oven for 20–25 minutes until a wooden skewer inserted into the middle of the cakes comes out clean.
- Leave to cool on a wire rack until cold.
- Meanwhile, make the buttercream. Beat the butter and vanilla in a free-standing mixer or by hand in a large bowl until smooth. Gradually add the icing sugar and beat on slow speed to combine.
- Divide the buttercream among the 12 cupcakes and smooth flat with a palette knife. Use 2 white chocolate buttons per cake for the eyes, create wings using 8 of milk chocolate buttons per cake, and divide the remainder in half to make ears.
Recipe taken from Home Baking by Jo Wheatley, Constable 2013 (Available to buy exclusively from Sainsbury’s stores and http://www.sainsburysentertainment.co.uk/)
Jo Wheatley is fronting The Big Hour Cake Sale, which takes place 21-27 October and is the biggest annual fundraiser for Rainbow Trust Children’s Charity. For further details on how to register and to see some of Jo’s tasty recipes please visit: thebighour.org.uk
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