Turkey Dinner Cupcakes Recipe

24

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

Preparation

Step 1

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.

© Taste of Home 2011