Owl cupcakes recipe

Name: Owl cupcakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) Stork or unsalted butter, softened; 200 g (7.1oz) caster sugar; 3 large eggs, beaten; 0.5 tsp vanilla extract or vanilla bean paste; 200 g (7.1oz) self-raising flour; 2 tbsp full-fat milk; 500 g (17.6oz) icing sugar; 250 g (8.8oz) 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

Servings: persons

200 g (7.1oz) Stork or unsalted butter, softened
200 g (7.1oz) caster sugar
3 large eggs, beaten
0.5 tsp vanilla extract or vanilla bean paste
200 g (7.1oz) self-raising flour
2 tbsp full-fat milk
500 g (17.6oz) icing sugar
250 g (8.8oz) 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

1
Preheat the oven to 170 degrees C/325 degrees F/Gas Mark 3.
2
In the bowl of a free-standing mixer, cream the margarine or butter and sugar together until light and fluffy.
3
Gradually add the beaten eggs, mixing well between each addition.
4
Sift in the flour and mix to combine.
5
Add the milk and vanilla and mix again until smooth.
6
Divide the mixture between the paper cases and bake on the middle shelf of the preheated oven for 2025 minutes until a wooden skewer inserted into the middle of the cakes comes out clean.
7
Leave to cool on a wire rack until cold.
8
Meanwhile, make the buttercream.
9
Beat the butter and vanilla in a free-standing mixer or by hand in a large bowl until smooth.
10
Gradually add the icing sugar and beat on slow speed to combine.
11
Divide the buttercream among the 12 cupcakes and smooth flat with a palette knife.
12
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.

20224

kcal

Calories

1122

Fat

2303

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g (7.1oz) Stork or unsalted butter, softened, 200 g (7.1oz) caster sugar, 3 large eggs, beaten, 0.5 tsp vanilla extract or vanilla bean paste, and more.

Yes, Owl cupcakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!