Skip to main content
Epicurious
Cookbooks

Wise Owls

Ingredients

Preparation

  1. Tint half of buttercream brown with gel-paste food color. Using an offset spatula, spread a thin layer of untinted buttercream on cupcakes. Break long curves off tiny pretzel twists; reserve for beaks. Place remaining pretzel portion in middle of cupcake. Fill a pastry bag fitted with a small leaf tip (#66) with untinted and brown buttercream, placing them side by side in bag. Starting around pretzel and working outward, pipe “feathers” all over cupcakes. Insert reserved beaks, broken ends down. Melt 1 ounce semisweet chocolate and place in a paper cornet (see page 298); pipe eyes inside pretzel outlines.

Martha Stewart's Cupcakes
TagsCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.