Owl Cupcakes | Eggless Owl Cupcakes

 Learn how to make eggless owl cupcakes

Though this owl cupcake is easy to make, it is very time consuming. However, these are so cute and the kids will love them for sure. When I carried these for my son’s birthday party at School, the kids starting guessing the ingredients and enjoyed eating them so much. In fact, my son said.., whenever the other kids get cupcakes from stores, they scrape off the frosting and then eat the cup cake. But, in my case, most of the kids came to me and said.., they loved the frosting. They even thanked me for such cute cupcakes. So, all my efforts was well worth it. The icing of the cake was.., my son was so proud of his mom and he thanked me personally too.

Back to the recipe. I am not an expert in making cakes or cupcakes. I have got many requests to show how I made these owl cupcakes for my son’s birthday. You can customize it according to what is available at hand. Do not forget to refer the notes section as I am mentioning the alternatives to most of the items used.

Ingredients:

Chocolate cupcakes: About 2 dozens or as much as you want, refer notes

Chocolate buttercream frosting: 1 lb or 1/2 kg, refer notes

Mini Oreos: 1 pack.

Chocolate chips (mini) : 1 pack  |OR|

M&M Chocolates: 1 pack (chocolate color or dark brown color), refer notes

Colorful Skittles: 1 pack, refer notes

Method:

Open the mini Oreos carefully with the white cream intact.

Using a knife, cut the other Oreo cookie in half, refer to the pics below.

Spread about a tablespoon or more of frosting on each cupcake.

Place 2 Oreo cookies with the cream side facing up (as shown below).

Dab a little frosting on to the mini chocolate chips and place them on top of the Oreo cookie.

Press in the skittle in the center (for the nose)

Use the cut oreo cookies to make ears. So, your owl cupcake is ready. Repeat the same with the other cupcakes. I made about 40 cupcakes.

Notes:

• You could use readymade plain cupcakes or make it using the cake mix. I made the cupcakes from scratch.
• You could use store bought chocolate buttercream frosting and reduce your effort.
• Skittles can be replaced with Gems (easily available in India)
• M&M’s can also be replaced with chocolate colored gems or I am sure you get mini chocolate chips everywhere these days. 

Vegan Chocolate Cupcakes

For my son's birthday yesterday, I baked 5 dozen cupcakes, 1 9*13 cake, and 1 9 inch round cake. I was skeptical if I could do it alone, but gave it a shot & every one loved it. It was a huge success. I made about 30 vanilla cupcakes & 30 chocolate cupcakes. For the vanilla cupcakes, I followed this recipe. Some of you might have seen these cupcakes on my facebook already :)

This is one super easy cupcake recipe. It doesn't call for eggs, butter, milk or yogurt. I doubled the recipe to get about 33 cupcakes. Since the frosting is not vegan, I will talk about the frosting & the decorating part in the next post ;)

Here is my version of the angry birds cupcakes :) I am very happy since, it is my first trial with cupcake decoration!

PS: You have very few days left to participate in the giveaway. Do participate & win.

1. Cast iron griddle
2. Tarla Dalal Cookbook.

Preparation Time: 10 mins
Baking Time: 20 mins
Baking Temperature: 350F/180C
Recipe Source: Showmethecurry
Makes: About 15-16 cupcakes

Ingredients:
Dry ingredients:
AP flour/ Maida : 1.5 cups
Unsweetened cocoa powder: 1/4 cup
Sugar: 1 cup
Salt: A pinch
Baking soda: 1 tsp

Wet ingredients:
Hot water: 1 cup
Vinegar: 1 tbsp
Instant coffee powder: 2 tsp
Oil: 1/4 cup + 2 tbsp (I used olive oil)
Vanilla Extract: 2 tsp

Method:
Preheat the oven.
Line the cupcake tray with the cupcake liners.

Sift the all purpose flour, cocoa powder.

Mix in  the sugar, salt & baking soda to the sifted flour.
Scoop it onto a bowl.

Add the vinegar, instant coffee powder. vanilla extract, and oil to the hot water & whisk.

Pour the wet ingredients over the dry ingredients & fold.

Add about 1.5 tbsp to 2 tbsp of batter onto each cupcake mould & bake it in the preheated oven for about 20 mins.
Keep an eye on the oven as each oven is different & baking time varies drastically from oven to oven. My cupcakes were done in 18 mins.
Remove the cupcakes from the oven. Let it cool in the tray for about 5 mins, before placing it on the wire rack.

Once the cupcakes are completely cool, frost them :)

Notes:
All the measurements mentioned above are leveled (for the dry ingredients).
How to check if the cupcakes are baked: A skewer inserted onto the center of the cupcake should come out clean.

Eggless Vanilla Cupcakes with Butter cream Frosting

I have been baking cakes since long but never dared to post a recipe! I have always felt that there is so much more to learn & kept on postponing. After making dozens of cakes, now I feel confident about my baking skills. So here I am with with my first cupcake recipe with butter cream frosting !!

I baked 40 cupcakes for my son's birthday last week. He took 26 cupcakes to school & remaining I gave to his friends at our apartment. Made two batches of chocolate & a single batch of vanilla cupcakes.

Pardon me for the poor cupcake decoration...

Preparation Time: 10 mins
Baking Time: 20 mins

Recipe source for the cupcakes: Cookcurrynook

Ingredients: (Yields around 13-14 cupcakes)
For vanilla cupcakes:

• All-Purpose flour/Maida : 1 & 1/2 cups
• Yogurt/Curd: 1 cup
• Sugar: 3/4th cup
• Cooking Oil: 1/2 cup (I used sunflower oil)
• Baking soda: 1/2 tsp
• Baking powder: 1 & 1/4 tsp
• Vanilla extract: 2 tsp

For vanilla flavored butter cream frosting:

• Butter: 1 cup
• Confectioners sugar/powdered sugar: 3 cups
• Yellow food color: 3 drops
• Vanilla extract: 2 tsp
• Milk: 1-2 tbsp

Other ingredients:
Rainbow sprinkles

** All the measurements mentioned above are leveled & not heaped!

Method:
For the cupcakes:
Preheat the oven to 400F/200C for 10 mins. Grease the cupcake moulds with butter or place cupcake liners.
In a large bowl, mix the yogurt & sugar until the sugar dissolves completely.

Add the baking soda & baking powder to the yogurt mixture

Mix the baking soda & baking powder. Keep it aside for 5 mins. The yogurt mixture will turn frothy & will slightly increase in volume.

Meantime, measure & sieve the AP flour.
Pour in the cooking oil, vanilla extract to the frothy yogurt mixture & mix.

Add the flour & gently fold the mixture. Don't stir vigorously.

Scoop out around 2 tbsp of mixture to each cupcake mould.
Reduce the oven temperature to 360F/180C & bake the cupcakes for about 15-18 mins.
To check if the cupcakes are done, insert a toothpick & if it comes out clean, cupcakes are done.
Place the cupcakes on a wire rack & allow them to cool. (I cooled my cupcakes for about an hour!)

For the frosting:
Prerequisites: 
The butter has to be at room temperature.
Milk has to be cold.

I poured in the butter & sugar to my food processor jar & pulsed it for 10 secs.
When it was almost done, I added 1.5 tbsp of milk, vanilla extract, food color & pulsed again for 5-10 secs. Frosting was all done.
#In case, you don't have food processor, you could do it with your hand mixer/stand mixer. You could also mix it using your hands. Good exercise!!