Mini Thanksgiving Dinner Cupcakes Recipes

TURKEY DINNER CUPCAKES

Turkey Dinner Cupcakes image

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

Ingredients

2-inch slice pound cake (Sara Lee)
2 cups corn flakes
Green and yellow food coloring (McCormick)
2 cans (16 ounces each) vanilla frosting
24 vanilla cupcakes baked in orange foil liners
24 honey wheat sticks (Pringles)
144 soft caramels (Kraft)
Orange round candies (Sixlets)
Yellow and purple candy-coated sunflower seeds (Sunny Seed Drops)
Ground cinnamon

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 :

MINI THANKSGIVING DINNER CUPCAKES

Mini Thanksgiving Dinner Cupcakes image

Make and share this Mini Thanksgiving Dinner Cupcakes recipe from Food.com.

Provided by CandyTX

Categories Dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 8

Ingredients

12 cupcakes, prepared
1 (8 ounce) bag brach's maple nut decorative candies
1 (8 ounce) can white frosting
1 (5 ounce) package yellow gel food coloring
1/4 cup non-pareils (red or green)
1/2 cup chocolate chips or 1/2 cup butterscotch chips
1 (12 ounce) package cookies (any kind)
1/2 cup yellow frosting (for the 'plate')

Steps:

Bake and cool your favorite cupcake recipe.
Place frosting on the cupcake and top each with a cookie while the frosting is soft to 'adhere' the cookie-plate to the cupcake.
Slice the maple nut candies thin and layer them as 'turkey'.
Dab some white frosting next to it for 'mashed potatoes' followed with a little dab of yellow gel food color as 'butter'.
Melt your butterscotch or chocolate chips and thin with a little vegetable oil.
Drizzle over the 'turkey' as gravy.
Finish it off with the 'cranberries' (red colored sugar or non-perils) and little green 'peas' or 'beans'.

Nutrition Facts : Calories 152.8, Fat 6.7, SaturatedFat 2.1, Sodium 53.3, Carbohydrate 23.8, Fiber 0.4, Sugar 21.8, Protein 0.3

MINI TRIPLE-TREAT CUPCAKES

Mini Triple-Treat Cupcakes image

Who doesn't buy extra Halloween candy? This year, use some in these festive, miniature cupcakes and throw a party.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 30m

Yield Makes 48

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup natural peanut butter
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1 large egg, plus 1 large egg yolk
1/4 cup buttermilk
1/4 teaspoon pure vanilla extract
48 miniature chocolate peanut-butter cups, such as Reese's
48 pieces candy corn, for decorating

Steps:

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.
With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks.

Nutrition Facts : Calories 179 g, Fat 10 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g

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