It’s been quite a while since my last post….. almost two months to be exact. Sadly, it seems I am this way with everything. I get so excited about some new idea or project and am very dedicated until about a few weeks into it. I guess life just gets busy and if I really loved it I would stick with it. Anyways, I love these cupcakes. Taste of Home is one of my mom and I’s favorite magazines. We read it fairly religiously and have way too many copies at home overflowing the basket they are in. I tried my best to find the exact ingredients; however, I could not find the exact ingredients needed. The butter rum-flavored candy was no where to be found! I found that several other bloggers had this same problem. I decided to go with Lifesavers mints and they worked perfectly.
HALLOWEEN HOOT OWLS
| 1 | (18.25-ounce) package butter recipe white cake mix | |
| 1 1/4 | cups water | |
| 1/2 | cup butter softened | |
| 3 | egg whites | |
| 1 | teaspoon almond flavoring | |
| 1 | cup sweetened flaked coconut |
| 3 1/2 | cups powdered sugar | |
| 1 | (8-ounce) package cream cheese, softened | |
| 1/4 | cup 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 |
Combine all frosting ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy.
Frost cooled cupcakes. Place 2 butter rum candies on each cupcake for eyes. Dip bottoms of chocolate chips into frosting; place onto each candy circle to form center of eye. Arrange almonds above eyes for feathers. Add cashew for beak.
Store refrigerated in container with tight-fitting lid.
honeycrisp 
Baking time: 19 min