Owl Cupcakes

Name: Owl Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 12 caramel candies (for the ears); 473 milliliters chocolate buttercream; 24 mini chocolate chips (for the pupils); 8 liters chocolate sprinkles (for the ears and feathers); 12 chocolate cupcakes; 12 smalls yellow gumdrops (for the beaks); 24 smalls white flat round sprinkles (for the irises); 12 yogurt-covered malt balls, halved (for the eyes)

You can never have too many dessert recipes, so give Owl Cupcakes a try. One serving contains 2280 calories, 4g of protein, and 40g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up caramel candies, chocolate sprinkles, yogurt-covered malt balls, and a few other things to make it today. This recipe is typical of American cuisine. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place the malt balls cut side up on the work surface. Attach a white sprinkle to each ball using a skewer dipped in the buttercream to adhere.

Ingredients you will need

Malted Milk Balls

Equipment you will use

Skewers

Add a mini chocolate chip as a pupil to each white sprinkle using more buttercream. Set aside.

Ingredients you will need

Chocolate

For the ears: Unwrap the caramels and press with fingers to flatten. Warm the candies in the microwave for 5 to 10 seconds if they are too hard to flatten at room temperature.

Ingredients you will need

Caramel Candy

Candy

Equipment you will use

Microwave

Cut each caramel into 2 little triangles with scissors. Coat each triangle with frosting on one side and cover with chocolate sprinkles. Set aside.

Ingredients you will need

Chocolate Sprinkles

Frosting

Caramel

Equipment you will use

Kitchen Scissors

Place the small yellow gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip to narrow the overall size and shape into a tapered beak.

Ingredients you will need

Gum Drops

Candy

Equipment you will use

Kitchen Scissors

To assemble: Frost each cupcake with about 2 tablespoons buttercream.

Ingredients you will need

Cupcakes

Place the chocolate sprinkles in a small bowl. Invert each cupcake into the sprinkles and press gently to adhere. Attach the eyes and beak by applying small dollops of additional frosting and pressing gently. Push the ears into the edges of the cupcake. Repeat steps for all cupcakes.

Ingredients you will need

Chocolate Sprinkles

Sprinkles

Cupcakes

Frosting

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

caramel candies (for the ears)473milliliters

chocolate buttercream 24

mini chocolate chips (for the pupils)8liters

chocolate sprinkles (for the ears and feathers)12

chocolate cupcakes 12smalls

yellow gumdrops (for the beaks)24smalls

white flat round sprinkles (for the irises)12

yogurt-covered malt balls, halved (for the eyes)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.