Owl Cupcakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
16
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Cuisine
Australian
Owl Cupcakes
Description
Owl Cupcakes feature a batter made from cooked apple slices or unsweetened apple purée combined with oil, sugar, eggs, and flour. The inclusion of baking soda and vanilla provides a gentle lift and aroma. The cupcakes bake for 25 minutes in individual paper liners set in a pan to keep their shape intact. Cooling fully before frosting prevents melting.
The icing is made by mixing powdered sugar with unsweetened cocoa powder for color, then blending in melted butter and water to achieve a firm, spreadable consistency. This frosting is applied with a small pallet knife to create an even layer on each cupcake.
Decorations include large and small Oreo cookies to form eyes, chocolate chips for pupils, and licorice or flat candies for noses, completing the owl design. These cupcakes are suitable for serving at casual gatherings where a fun presentation adds to the enjoyment.
Ingredients
- 400 gm apple the cooked sliced tinned ones ( or unsweetened apple purée, pureed to sauce
- 160 ml neutral cooking oil any type, generic cooking oil
- 2 egg
- 300 gm caster sugar 1 1/2 cups
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 300 gm plain flour 2 cups
- 1 1/2 teaspoons baking soda
Frosting
- 200 gm icing sugar mixtures ok. ( powdered sugar)
- 1/2 teaspoon dark cocoa powder unsweetened, this makes a nice light brown colour
- 25 gm butter melted
- 30 ml water cold
Decorations
- 16 Oreo cookies large
- 16 small Oreo cookies
- 200 gm chocolate chips tiny
- 12 pieces licorice All 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.
- Put the eggs, apple puree or sauce, oil, vanilla and sugar into a mixer and mix till combined (this could also be done by hand)
- Combine the flour, baking powder and salt and mix into the wet mixture. Mix just till there are no lumps and the batter is smooth.
- Pour the batter into cupcake paper sitting in a cupcake pan. This will ensure the cupcakes stay upright and keep their shape.
- Bake for 25 minutes. Don't over bake. They will be just firm to touch. Let them cool down completely
To make the frosting
- Put the icing sugar and cocoa into a bowl and stir well. Melt the butter and water together 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.
- 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.
- 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 the 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. Separate the layers of Allsorts into slices and save the coloured bit cutting them into the shape of little beaks (see the picture).
- 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.
- The cakes keep very well. Once decorated they will keep overnight but the biscuits are not quite as crunchy the next day.
- These cupcakes also freeze well if undecorated
User Reviews
Overall Rating
5
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