Turkey Cupcakes
Recipe information
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Cooking:
10 min.
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Servings per container:
2
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Source:

Ingredients for - Turkey Cupcakes

1. 1 box chocolate cake mix, plus ingredients called for on box -
2. 1 1/3 c. (2 sticks and 5 1/3 tbsp.) butter, softened  -
3. 5 1/3 c. powdered sugar -
4. 2/3 c. unsweetened cocoa powder -
5. 1 tsp. pure vanilla extract -
6. 4 tbsp. heavy cream -
7. Pinch kosher salt -
8. Pretzels, for decorating -
9. Candy corn, for decorating -
10. M&Ms, for decorating -
11. Candy eyes, for decorating -

How to cook deliciously - Turkey Cupcakes

1. Stage

Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners. Prepare cupcake batter according to package directions.

2. Stage

Scoop cupcake batter into liners and bake until a toothpick inserted in the center comes out clean, about 22 minutes. Let cool completely. 

3. Stage

In a large bowl using a hand mixer (or the bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and cocoa powder gradually in batches and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)

4. Stage

Fill a pastry bag fitted with a ½” round tip with frosting. Frost cupcakes, making 1 larger frosting dollop for the body and 1 smaller one on top for the face.

5. Stage

Place 2 pretzels on the backside of the cupcake for the tail then arrange 4 candy corn pieces in front of them to finish the tail. Place another candy corn on the smaller dollop for the beak and 3 brown M&Ms on each side for the wings.

6. Stage

Finish the turkey cupcake by placing 2 candy eyes above the beak.