Side Pannel
Thanksgiving Turkey Cupcakes
Thanksgiving Turkey Cupcakes
- Recipe Submitted by SouthernBelle on 11/23/2015
Category: Thanksgiving, Desserts
Ingredients List
- Cupcake Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
- Frosting Ingredients
- 1 C unsalted butter, room temp
- 3/4 C cocoa powder
- 3 C powder sugar
- 3/4 C heavy cream
- Royal Icing Ingredients:
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- red & orange gel food coloring
- Decorating the Turkey Ingredients:
- Package Fudge Stripe Cookies
- Package of Oreo Cookies
- Bag of Candy Corn
- Bag of Chocolate M&M’s
Directions
Cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for 10 minutes.
Take out of the cupcake pan placing on a wire rack until completely cooled.
Frosting Directions:
Beat the softened butter on its own until smooth.
Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
Scoop frosting into a large pastry bag with a large frosting tip.
Twist the open end of the pastry bag to push frosting to the tip.
Frost cupcakes starting from the outside edge of the cupcake working toward the center of the cupcake.
Royal Icing Directions:
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
If icing is not stiff enough add ¼ C powder sugar.
Divide the icing into three bowls.
The first bowl add several drops of orange gel food coloring. Stir to blend.
In the second bowl, add drops of red gel food coloring, mixing well to incorporate the color.
The third bowl of icing remains white,
Pour each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
Making the Turkey Directions:
Refer to the picture of the cupcakes for directions.
Laying the Fudge striped cookies strip side down.
Lay out the candy corn on the fudge side of the cookie.
Remove the candy corn and add some white icing for the "glue".
Lay the candy corn with the white tip down towards the center of the cookie.
Allow some time to dry. (up to 30 minutes, checking to make sure they are dry)
Once dry stick the cookie into the back of the frosted cupcake to secure the "tail".
For the turkey eyes, separate two Oreo cookies per cupcake. Keep as much filling on the half of the Oreo cookie as possible. Disregard the other Oreo half into your mouth.
Using white icing "glue" the chocolate M&M (eye ball) to the Oreo cookie half that has the filling on it.
While the ball is drying , using the orange icing make a dot for the nose. Allow 30 seconds for the nose to dry.
Apply the red icing for the waddle just below the nose. Allow 30 seconds for this to dry before adding the eyes to the cupcake. Check to see if dry by a gently touch on top of the waddle.
Apply a small amount of the white icing to the back of the each eye and place it on the cupcake.
Refer to the picture of the completed cupcakes for the correct position of the eyes.
Allow a little more time to dry before moving.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for 10 minutes.
Take out of the cupcake pan placing on a wire rack until completely cooled.
Frosting Directions:
Beat the softened butter on its own until smooth.
Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
Scoop frosting into a large pastry bag with a large frosting tip.
Twist the open end of the pastry bag to push frosting to the tip.
Frost cupcakes starting from the outside edge of the cupcake working toward the center of the cupcake.
Royal Icing Directions:
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
If icing is not stiff enough add ¼ C powder sugar.
Divide the icing into three bowls.
The first bowl add several drops of orange gel food coloring. Stir to blend.
In the second bowl, add drops of red gel food coloring, mixing well to incorporate the color.
The third bowl of icing remains white,
Pour each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
Making the Turkey Directions:
Refer to the picture of the cupcakes for directions.
Laying the Fudge striped cookies strip side down.
Lay out the candy corn on the fudge side of the cookie.
Remove the candy corn and add some white icing for the "glue".
Lay the candy corn with the white tip down towards the center of the cookie.
Allow some time to dry. (up to 30 minutes, checking to make sure they are dry)
Once dry stick the cookie into the back of the frosted cupcake to secure the "tail".
For the turkey eyes, separate two Oreo cookies per cupcake. Keep as much filling on the half of the Oreo cookie as possible. Disregard the other Oreo half into your mouth.
Using white icing "glue" the chocolate M&M (eye ball) to the Oreo cookie half that has the filling on it.
While the ball is drying , using the orange icing make a dot for the nose. Allow 30 seconds for the nose to dry.
Apply the red icing for the waddle just below the nose. Allow 30 seconds for this to dry before adding the eyes to the cupcake. Check to see if dry by a gently touch on top of the waddle.
Apply a small amount of the white icing to the back of the each eye and place it on the cupcake.
Refer to the picture of the completed cupcakes for the correct position of the eyes.
Allow a little more time to dry before moving.
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