EASY TURKEY CUPCAKES
Invite the kids to help you make some Easy Turkey Cupcakes! These candy corn-studded cupcakes are dressed up as turkeys to celebrate the harvest, and no turkeys will be harmed in the making of them. Easy Turkey Cupcakes are great for your Thanksgiving buffet.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.
- Meanwhile, beat pudding mix, sugar and milk in large bowl with whisk 2 min. spoon into pastry bag fitted with round tip. Refrigerate until ready to assemble cupcakes.
- Use small sharp knife to cut cone-shaped piece from top of each cupcake. Fill cupcakes with pudding mixture, piping about 1 Tbsp. pudding mixture into each cupcake. Replace cupcake tops.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Decorate with remaining ingredients to resemble turkeys as shown in photo.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.6207 g, Sugar 0 g, Protein 2 g
TURKEY CUPCAKES
Kids love to help out with cooking duties at holiday time. Creating these easy-to-make cupcakes is a great family activity, and your guests will "gobble" them up.
Provided by Arlene Cummings
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
- Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
- To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 260 mg, Sugar 26 g, TransFat 2 g
THANKSGIVING TURKEY CUPCAKES
These moist pumpkin cupcakes are topped with a one-bowl chocolate buttercream and easy-to-find confections for a fun and tasty holiday treat that everyone will want to gobble up (pun intended!). The cupcakes can be made a day or two ahead but wait to decorate them until the day you are serving.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- For the cupcakes: Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, brown sugar and eggs together in a large bowl until smooth and light. Whisk in the oil until combined. Whisk in the pumpkin until completely smooth. Add the dry ingredients and fold until the batter is just smooth.
- Divide the batter among the muffin cups. Bake until a tester inserted in the center of the muffins comes out just clean, 20 to 25 minutes. Transfer the pan to a rack and cool 5 minutes, then remove the cupcakes from the pan and cool on the rack completely.
- For the chocolate buttercream: Sift the confectioners' sugar and cocoa onto a piece of parchment paper. Beat the butter and salt in a stand mixer fitted with the paddle attachment until light, about 1 minute. Add the confectioners' sugar mixture and beat on low speed until just combined. Add the vanilla and 1 tablespoon cream. Beat on medium-high speed until light and fluffy, 2 to 3 minutes, adding more cream as needed to make a light, spreadable frosting.
- Generously frost the cupcakes. Use an offset spatula to make the tops smooth and flat.
- For decorating: Combine the confectioners' sugar and a tablespoon of lemon juice in a small bowl and whisk with a fork until smooth. Add more lemon juice, as needed, to make a frosting the consistency of glue.
- Use the confectioners' sugar glue to adhere 7 peanut butter candies to each ginger cookie like the feathers of a turkey's tail (make a row of 5, then place 2 underneath). Lay flat until set, about 15 minutes.
- To make the heads, cut a small slice from the side of each doughnut hole so the heads will sit flat on the cupcakes. Glue 2 eyeballs to each head. Cut the yellow end from each piece of candy corn and discard it. Use a paring knife to cut a slit just below the eyes in a head and stick in a candy corn to make a beak. Repeat with the remaining heads. Cut each of the 4 red jelly candies into 3 half-moons. Glue each to the side of the candy corn for the wattles.
- Cut two "wings" from each peanut butter cookie by laying the cookie horizontally and cutting each side on an angle to make 2 wings; a triangular piece of cookie will be left over in the middle (snack on it, or save it for another use).
- Stick the tails into the back of the cupcakes at a slight angle. Add the heads on top and the wings on the sides.
TURKEY DINNER CUPCAKES
Here's a turkey that even a vegetarian would love. Have a little fun on Thanksgiving and serve these right alongside the main course. -Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- 1. Tint 3 tablespoons of the vanilla frosting light green with the green and yellow food coloring. Spoon the frosting into a resealable bag; set aside. Spoon 3 tablespoons vanilla frosting into a resealable bag; set aside., 2. Line a cookie sheet with waxed paper. Place the corn flakes in a large bowl. Tint 1/2 cup of the vanilla frosting green with the green food coloring. Heat the green frosting in a microwave-safe bowl until liquid, about 10 to 15 seconds, stirring well. Pour the frosting over the corn flakes and toss until completely coated. Pour the coated corn flakes onto the prepared cookie sheet and spread out into a single layer. Allow the corn flakes to dry, about 30 minutes., 3. Meanwhile, cut the pound cake into 1/8-in. cubes; cover until ready to use., 4. Cut the wheat sticks in half. Soften several caramels in the microwave for no more than 3 seconds. Flatten a caramel slightly and place one end of a wheat stick in the center of the flattened caramel., Bring the caramel up and over the end of the wheat stick and shape into a drumstick. Trim the overhanging end of the wheat stick to 1/2 in. with a serrated knife. Continue to make 48 drumsticks., 5. Microwave four caramels at a time to soften, about 3 seconds. Press the caramels together and roll them out to a 3-1/2-in. diameter. Cut caramels into a 3-1/2-in. circle with a round cookie cutter or the opening of a glass. Cut out an opening for the stuffing about 1-1/2 in. wide and deep. Repeat with the remaining caramels to make 24 skins. Place the caramel skins between sheets of waxed paper. (The drumsticks and skins can be made up to 4 days in advance and kept in an airtight container.), 6. Place a mound of vanilla frosting on top of a cupcake; top with a caramel turkey skin. Tuck the edge of the caramel in 1/4 in. from the edge of the cupcake. Use a small knife to push the caramel into the frosting: it will make the turkey look plumper and give room for the lettuce corn flakes. Pinch the ends of the caramel opening; some of the frosting will pop out. Press some of the cake cubes into the frosting as the stuffing., 7. Lightly brush one side of each drumstick with a bit of water. Press each drumstick to each side of the stuffing opening. Hold several seconds to secure. Repeat with the remaining drumsticks., 8. Snip a small corner from the bag with the vanilla frosting. Add the green corn flakes around the edge of the cupcake to look like lettuce. Use some vanilla frosting if necessary to help secure. Pipe dots of vanilla frosting on the ends of the wheat sticks to look like the ends of the turkey bones. Add more cake cubes as stuffing if desired., 9. Snip a small corner from the bag with the light green frosting., Pipe a few dots around the turkey and add the candies and seeds as fruit. Cluster the purple seeds as a bunch of grapes and pipe a dot of frosting on top as the stems. Sprinkle the top of the caramel turkey with some cinnamon.
Nutrition Facts :
THANKSGIVING TURKEY CUPCAKES
Turn an ordinary cupcake into a Thanksgiving extravaganza with this easy-to-find "secret" ingredient: caramel! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 2h
Yield varies.
Number Of Ingredients 4
Steps:
- Frost cupcakes. For each turkey, unwrap three caramels; place on a small piece of waxed paper. Microwave on high for 5-7 seconds or until softened. Break off desired amount for the body; roll into an egg shape. Roll two smaller pieces into wings and two pieces into legs. Press onto body to attach., For leaves, roll out Dots candies to 1/8-in. thickness; cut leaf shapes. Place a turkey on top of each cupcake; arrange leaves, sunflower kernels and Sixlets around turkeys.
Nutrition Facts : Calories 221 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
THANKSGIVING TURKEY CUPCAKES
Let these easy-mix cupcakes strut their delicious chocolate-peanut butter flavor and their good looks!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 second, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.
- Line cookie sheet with waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.
- When set, peel feathers off waxed paper and insert into cupcakes. Place milk chocolate candy on each cupcake for head of turkey. Store loosely covered.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 23 g, TransFat 1 g
SAVORY THANKSGIVING CUPCAKES
This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!
Provided by NicoleMcmom
Categories Holidays and Events Recipes Thanksgiving
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
- Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
- Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
- Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
- Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.
Nutrition Facts : Calories 351 calories, Carbohydrate 49.8 g, Cholesterol 63.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 17.3 g, SaturatedFat 2.6 g, Sodium 911.5 mg, Sugar 5.3 g
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