Products
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We know your friends and family will think the Owl Cupcake Kit is a real hoot! Featuring sweet vanilla cupcake mix and rich chocolate frosting, these cupcakes are sure to earn you a smile or two!
UPC: 8-44527-02545-6
Net Wt: 14.0 oz (397g) -
Serving Size: 1/12th of package Serving Size Grams: 33g Servings Per Container: 12 MIX PREPARED Calories: 130 400 Calories From Fat: 20 160 Total Fat: 2.5g 19g Total Fat (%): 4% 29% Saturated Fat: 1g 11g Saturated Fat (%): 5% 55% Cholesterol: 0mg 70mg Cholesterol (%): 0% 23% Sodium: 170mg 320mg Sodium (%): 7% 13% Total Carbohydrate: 26g 57g Total Carbohydrate (%): 9% 19% Sugars: 15g 45g Dietary Fiber: <1g <1g Dietary Fiber (%): 3% 3% Protein: 1g 3g Vitamin A (%): 0% 10% Vitamin C (%): 0% 0% Calcium (%): 4% 6% Iron (%): 6% 8% INGREDIENTS:Cupcake Mix: Sugar, Enriched Cake Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Shortening (Palm Oil, Mono And Diglycerides, Polysorbate 60), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Skim Milk Solids, Food Starch-Modified (Corn), Natural and Artificial Flavors, Emulsifier (Monoglycerides, Tocopherol, Ascorbic Acid, Citric Acid), Baking Soda, Salt.
Frosting Mix: Cocoa Powder (Processed with Alkali), Natural and Artificial Flavors, Red 40, Yellow 5, Blue 1.
Candy Corn: Sugar, Corn Syrup, Confectioner’s Glaze, Sodium Citrate, Citric Acid, Coconut Oil, Natural and Artificial Flavor, Egg Whites, Mineral Oil, Glycerine, Carnauba Wax, Yellow 5, Red 40, Red 3, Blue 1.
Candy Eyes: Dextrose, Corn Starch, Dextrin, Sugar, Magnesium Stearate, Red 40, Shellac, Yellow 5, Gum Arabic, Glycerin, Artificial Flavor, Carnauba Wax, Blue 1, Gelatin.
Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural And Artificial Flavors.
CONTAINS:Wheat, Milk and Egg
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You will need:
For vanilla cupcakes:
4 TBSP room temperature butter
1/2 cup water
2 eggsFor chocolate frosting:
8 TBSP room temperature butter
2 cups powdered sugar
2 TBSP milkFor vanilla frosting:
4 TBSP room temperature butter
1 cup powdered sugar
1 TBSP milk12 baking liners (not included)
plastic sandwich bag and toothpick (optional for decorating)Directions:
Cupcakes
1. Preheat oven to 375°F. Line 12 muffin cups with baking liners (not included).
2. Using an electric mixer, combine cupcake mix, water, butter, and eggs* in mixing bowl. Beat until well-blended. Distribute batter evenly between 12 muffin cups.
3. Bake for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely before frosting.Chocolate Frosting
1. Beat room temperature butter with mixer on HIGH until light and fluffy, about 1 minute.
2. Add chocolate frosting mix and powdered sugar; beat on LOW until combined.
3. Add milk and beat on HIGH until creamy.
4. Drape the piping bag over edges of a glass to make filling easier and use a spatula to fill with frosting. Twist the top of the piping bag to close, and set aside.Vanilla Frosting
1. Beat room temperature butter with mixer on HIGH until light and fluffy,
about 1 minute.
2. Add vanilla frosting mix and powdered sugar; beat on LOW until combined.
3. Add milk and beat on HIGH until creamy.Decorate:
1. Empty candy corn and eyes into small ramekins. Cut a small tip off of the piping bag. Gently pipe a ¾ pie shape onto each cupcake, leaving an unfrosted area for the owl’s belly. Smooth with butter knife or offset spatula. Pipe dollops for ears on the top of each owl.
2. Fill in belly with white frosting, spreading to meet the wings. Create textured feathers using a small offset spatula, butter knife or toothpick, or transfer frosting to a sandwich bag, cut a small tip off of one corner, and pipe feathers onto each belly.
3. Cut the yellow base off of a piece of candy corn and cut in half. Place yellow pieces at the bottom of the owl’s belly for feet. Make a beak by setting remaining candy corn piece where the chocolate wings meet. Set a candy eye on each side of the beak. Repeat for remaining cupcakes.
4. Transfer owls to a serving platter and enjoy!*High Altitude (over 3500): Add ½ cup flour to mix; decrease water to 1/3 cup. Mix only until well-blended. Bake 15 to 18 minutes at 375˚. Makes 15.
Yield 12 Owl Cupcakes
