Turkey Cupcakes

Posted on by pamalee
Turkey Cupcakes
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® yellow cake mix or your favorite flavor cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 2
  5. containers Betty Crocker® Rich & Creamy milk chocolate frosting
  6. 1
  7. tube (4.25 oz) Betty Crocker® white decorating icing
  8. 1
  9. tube (0.68 oz) Betty Crocker® brown decorating gel
  10. Candy corn
  11. Betty Crocker® chocolate candy sprinkles
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
  2. 2 Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
  3. 3 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.
Notes
  1. If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
  2. Easily fill a bag with frosting by placing the bag into a mug and turning the top down over the sides. Fill with frosting, then twist to close the top of the bag, squeezing to one corner before snipping off a tip.
  3. Bake cupcakes ahead. Tightly cover unfrosted cupcakes and freeze up to 2 months.
Adapted from Cooking with Sugar
Adapted from Cooking with Sugar
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