Halloween Hoot Owls

• 1 (15.25- to 16.5-ounce) package butter recipe white or yellow cake mix
• 1 1/4 cups water
• 1/2 cup Land O Lakes Butter, softened
• 3 Land O Lakes Eggs (whites only)
• 1 teaspoon almond extract
• 1 cup sweetened flaked coconut
• 3 1/2 cups powdered sugar
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup Land O Lakes Butter, softened
• 1 tablespoon milk
• 48 butter rum-flavored hard candies with holes
• Milk chocolate or semi-sweet chocolate chips
• 1/2 cup sliced almonds
• 24 whole cashews

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine all cake ingredients except coconut in bowl.
4. Beat according to cake mix directions.
5. Gently stir in coconut.
6. Fill prepared muffin cups two-thirds full.
7. Bake 19-22 minutes or until toothpick inserted in center comes out clean.
8. Cool completely.
9. Combine all frosting ingredients in bowl.
10. Beat at medium speed, scraping bowl often, until creamy.
11. Frost cooled cupcakes.
12. Place 2 butter rum candies on each cupcake for eyes.
13. Dip bottoms of chocolate chips into frosting; place onto each candy circle to form center of eye.
14. Arrange almonds above eyes for feathers.
15. Add cashew for beak.
16. Store refrigerated in container with tight-fitting lid.

butter, water, butter, o lakes eggs, almond, coconut, powdered sugar, cream cheese, butter, milk, butter, milk chocolate, almonds, cashews

Taken from www.landolakes.com/recipe/1537/halloween-hoot-owls (may not work)