Owl Cupcake

This kind of cupcake is known as pull apart cake or cupcake cake. You will need at least 20 cupcakes to make this owl cupcake cake.

My SMBC always worked like a charm in Canada, but somehow when I made it in Indonesia, the buttercream is waaaaay too soft. Either the humidity or the butter, still tastes delish, but definitely different texture hahaha

Any kinds of cupcake your like (I use chocolate, recipe below)

Any buttercream you like, either SMBC, IMBC, American buttercream, or even whipped cream can be used (I use SMBC, recipe bellow)

Grated cheddar cheese

Wafer rolls

Chocolate cookies (sandwiched cookies or regular is fine)

Food coloring

Chocolate chips

Chocolate Cupcakes

2 c AP flour

2 c sugar

2/3 c cocoa powder

2 tsp BSoda

1 tsp BP

1/2 tsp salt

2 eggs

1 c milk

2/3 c oil

1 tsp vanilla essence

1 cup coffee

Mix dry ingredients and add in the rest of the ingredients, beat for 2 minutes.

Stir in coffee and pour mixture into prepared muffin/cupcake pans that already lined with cupcake papers.

Baked on preheated 350 F for 30 minutes or until knife inserted in center comes out clean.

SMBC

5 egg whites

1 1/4 c sugar

1 butter (454 g)

vanilla/almond essence (or whatever you like)

Place sugar and egg white in a clean bowl. On top of double boiler, stir sugar until melted and hot to the touched (160 C). If its still gritty, its not ready, if its smooth to the touch, its ready.

Pour into mixer bowl and beat until room temperature then beat on high until fluffy

Add in butter a little at a time and essence. Keep beating until fluffy

Add food colors once buttercream ready and divided into portions (I let the head part of the owl yellowish, while the rest blue)

Place cupcakes on a cake board or serving plate – 2 heads, 3 necks, 4 and 5 bodies, back to 3 then 2 for legs and branch area.

Start covering with buttercream and decorating as shown on cover picture.

For beak and legs, I colored grated cheese and shaped it as beak and legs.

Easy peasy 🙂 Enjoy~

Print Recipe

Owl Cupcakes

Servings: 0

Ingredients

Chocolate Cupcakes

• 2 c AP flour
• 2 c sugar
• 2/3 c cocoa powder
• 2 tsp BSoda
• 1 tsp BP
• 1/2 tsp salt
• 2 eggs
• 1 c milk
• 2/3 c oil
• 1 tsp vanilla essence
• 1 cup coffee

SMBC

• 5 egg whites
• 1 1/4 c sugar
• 1 butter 454 g
• vanilla/almond essence or whatever you like

Instructions

Cupcakes

• Mix dry ingredients and add in the rest of the ingredients, beat for 2 minutes.
• Stir in coffee and pour mixture into prepared muffin/cupcake pans that already lined with cupcake papers.
• Baked on preheated 350 F for 30 minutes or until knife inserted in center comes out clean.

SMBC

• Place sugar and egg white in a clean bowl. On top of double boiler, stir sugar until melted and hot to the touched (160 C). If its still gritty, its not ready, if its smooth to the touch, its ready.
• Pour into mixer bowl and beat until room temperature then beat on high until fluffy
• Add in butter a little at a time and essence. Keep beating until fluffy

Decorating

• Add food colors once buttercream ready and divided into portions (I let the head part of the owl yellowish, while the rest blue)
• Place cupcakes on a cake board or serving plate – 2 heads, 3 necks, 4 and 5 bodies, back to 3 then 2 for legs and branch area.
• Start covering with buttercream and decorating as shown on cover picture.
• For beak and legs, I colored grated cheese and shaped it as beak and legs.