Twit Twooo Hooting Halloween Owls Halloween Cupcakesmuffins Recipes

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!

Steps:

• Pre-heat the oven to 180C/360°F.
• This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well.
• Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule!
• Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready.
• Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating.
• Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape.
• When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth.
• Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them!

Steps:

• Heat oven to 190C/fan 170C/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. Bake for 20-25 mins until risen and spongy. Cool on a rack.
• Beat the butter and icing sugar until smooth. 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, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.

Steps:

• Preheat oven to 350°F (177°C).
• Sift the flour and baking powder.
• In a separate large bowl, cream the butter until smooth.
• Then, add the sugar gradually. Beat with a handheld mixer until well blended.
• Add the eggs one at a time, beating thoroughly after each addition.
• Add in vanilla.
• Finally, add flour mixture alternately with milk.
• Do not over mix.
• The length of time to bake would be about 25-40 minutes or until they look complete.

Steps:

• Just mix up the ingredients.
• Scoop batter in a muffin tin with liners.
• Bake 15 min at 400 degrees.
• Enjoy!