Owl Mug Cozy

This owl mug cozy was a Christmas gift for my good friend Amy of Movie Writing. I knitted the owls and ribbed edging, then used double crochet to lengthen the sides for a snug fit around the mug. I finished with some pearlescent buttons to fasten and some black sequins for owl eyes.

I'm afraid I'm unable to share a pattern as I didn't make a note of what I did. I just went with the flow and made it up as I went along! I occasionally do the same thing when baking. I get so wrapped up in the creative moment that I forget to make a note of ingredients, quantities and methods. Since starting this blog I've definitely been better at recording what I do when I bake. I'll endeavor to do the same when I next go on a freestyle knitting and crochet adventure!

Chocolate Owl Cupcakes

These chocolate owl cupcakes were so much fun to make... I had a hoot! Tee hee! I made them using gluten free flour and they went down a treat at my office. You could even add some chocolate chips to the cake batter to make them even more chocolately!

Chocolate Owl Cupcakes (makes 12)

150g butter, softened

150g caster sugar

3 eggs, lightly beaten

40g ground almonds

40g cocoa

125g self raising flour/gluten free self raising flour

4 tbsp yoghurt

1 tsp vanilla extract

Chocolate icing:

150g butter, softened

250g icing sugar

2 tbsp cocoa powder

2-3 tbsp milk

To decorate:

3 packets cadbury milk chocolate buttons, chop each button in half

2 packets giant chocolate buttons (for eyes)

2 packs white chocolate buttons (for eyes)

milk chocolate chips (for eyes)

3 cadbury fudge bars (for nose and ears), cut into triangular shapes

white chocolate stars

1. Preheat oven to 180°C (160°C fan).
2. Beat butter and sugar until light and creamy.
3. Mix in the eggs, vanilla and ground almonds. Then add the yoghurt and sift in the flour and cocoa. Stir through until you have a smooth chocolately batter.
4. Divide between 12 cupcake cases and bake for 20-25 minutes.

5. Meanwhile make the icing: combine butter and half the icing sugar until smooth, beat in the remaining icing sugar and cocoa, then finally add the milk to loosen the consistency slightly.
6. Once the cupcakes are cooled, spread the chocolate icing on top. Keep aside a teaspoon of icing for adding some of the chocolate decorations.
7. Layer the halved chocolate buttons on one half of the cupcake, leaving a small space in the centre for a piece of chocolate fudge for the nose. Place two smaller pieces of chocolate fudge on the top side for the ears.

8. Add two giant chocolate buttons for the eyes. Use a toothpick or the end of a spoon to dab a tiny splodge of icing onto the centre of the buttons, then gently press two white chocolate buttons into place. Add the milk chocolate chips on top of the white chocolate buttons with another small dot of chocolate icing. Pop a couple of white chocolate stars onto the side. Ta da!