Owl cupcakes recipe

• 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.

stork, caster sugar, eggs, vanilla, flour, fullfat milk, unsalted butter, vanilla, milk, white chocolate buttons, orange smarties, colouring

Taken from www.lovefood.com/guide/recipes/22179/owl-cupcakes-recipe (may not work)