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Turkey Cupcakes (Thanksgiving)

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Let's talk turkey! Gobble, gobble! Chocolate cupcakes come alive with the addition of candy corn and edible eyes.

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Rate this recipe 4.2/5 (20 Votes)

Ingredients

  • Chocolate cupcakes (boxed mix or homemade), prepared and cooled
  • Chocolate frosting (store bought or homemade)
  • Candy eyes (found these at Wal-mart, 7/16" shown)
  • Candy corn
  • Toothpicks

Details

Preparation

Step 1

STEP 1:
When cupcakes have cooled completely, frost them with chocolate frosting. (I frosted 4 at a time to allow a little time for the frosting to partially set before I added any "tails").

Starting with the first cupcake you frosted, stick 5 pcs. candy corn vertically along one side of the cupcake, close to the edge. If needed, use toothpicks for support until frosting sets completely. Continue steps with remaining cupcakes. (At this point, I let the frosting set for about half hour before adding the heads). During that time, you will need to cut the candy corn down for the beaks. I removed the white tip first, then trimmed a little off both sides at an angle.

STEP 2:
Place frosting in a plastic ziptop bag and snip off a corner. Working on about 3 cupcakes at a time, pipe a circle of frosting about the size of a quarter (3/4" - 1" high) on the opposite side of the "tail". Place 2 eyes and a reshaped candy corn "beak" on the frosting "head". Continue steps with remaining cupcakes. Allow 2-3 hours for frosting to completely set before carefully removing any toothpicks.

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