Thanksgiving Turkey Cupcakes

• Vegetarian

• Refrigerated

  • 2 Egg whites
  • 2 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Cocoa
  • 3/4 cup Cocoa powder
  • 1/2 tsp Cream of tartar
  • 1 3/4 cup Flour
  • 1 Gel food coloring, red & orange
  • 1 tsp Salt
  • 2 cup Sugar
  • 4 cup Sugar, powder
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Snacks

  • 1 Package Fudge stripe cookies
  • 1 Package Oreo cookies

• Dairy

  • 1 cup Butter, unsalted
  • 3/4 cup Heavy cream
  • 1 cup Whole milk

• Desserts

  • 1 Bag Candy corn
  • 1 Bag Chocolate m&m's

• Liquids

  • 1 cup Water

Found on kellystilwell.com

Description

Ingredients

• Cupcake Ingredients
• 1¾ C Flour
• 2 C Sugar
• 1 C Cocoa
• 1½ TSP Baking Soda
• 1½ TSP Baking Powder
• 1 TSP Salt
• 2 Eggs, room temp
• 1 C Whole Milk
• ½ C Canola Oil
• 2 TSP Vanilla
• 1 C Boiling Water
• Frosting Ingredients
• 1 C unsalted butter, room temp
• ¾ C cocoa powder
• 3 C powder sugar
• ¾ C heavy cream
• Royal Icing Ingredients:
• 2 egg whites
• 1 C powder sugar
• ½ tsp cream of tartar
• red & orange gel food coloring
• Decorating the Turkey Ingredients:
• Package Fudge Stripe Cookies
• Package of Oreo Cookies
• Bag of Candy Corn
• Bag of Chocolate M&Ms

Directions

• Cupcake Directions:
• -Place paper liners in the cupcake tins. Preheat oven to 350 degrees.
• -Stiff the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
• -In a another bowl beat the eggs, whole milk, oil, and vanilla.
• -Add the eggs, whole milk, oil, and vanilla to the bowl with the dry ingredients.
• -Beat together until fully mixed.
• -Beat for 3 minutes on medium.
• -Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
• -The batter may be a little runny.
• -Scoop batter into cupcake lined cups until ¾s filled.
• -Bake at 350 degrees for 20-25 minutes.
• -Remove from oven and allow to cool for 10 minutes.
• -Take out of the cupcake pan placing on a wire rack until completely cooled.
• Frosting Directions:
• -Beat the softened butter on its own until smooth.
• -Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
• -If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
• -Scoop frosting into a large pastry bag with a large frosting tip.
• -Twist the open end of the pastry bag to push frosting to the tip.
• -Frost cupcakes starting from the outside edge of the cupcake working toward the center of the cupcake.
• Royal Icing Directions:
• -Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
• -If icing is not stiff enough add ¼ C powder sugar.
• -Divide the icing into three bowls.
• -The first bowl add several drops of orange gel food coloring. Stir to blend.
• -In the second bowl, add drops of red gel food coloring, mixing well to incorporate the color.
• -The third bowl of icing remains white,
• -Pour each color of icing into individual frosting bags with a #5 tips. Twist the open end of the bag to push the icing to the tip.
• Making the Turkey Directions:
• -Refer to the picture of the cupcakes for directions.
• -Laying the Fudge striped cookies strip side down.
• -Lay out the candy corn on the fudge side of the cookie.
• -Remove the candy corn and add some white icing for the glue.
• -Lay the candy corn with the white tip down towards the center of the cookie.
• -Allow some time to dry. (up to 30 minutes, checking to make sure they are dry)
• -Once dry stick the cookie into the back of the frosted cupcake to secure the tail.
• -For the turkey eyes, separate two Oreo cookies per cupcake. Keep as much filling on the half of the Oreo cookie as possible. Disregard the other Oreo half into your mouth.
• -Using white icing glue the chocolate M&M (eye ball) to the Oreo cookie half that has the filling on it.
• -Allow time for the eye ball (M&M) to dry.
• -While the ball is drying , using the orange icing make a dot for the nose. Allow 30 seconds for the nose to dry.
• -Apply the red icing for the waddle just below the nose. Allow 30 seconds for this to dry before adding the eyes to the cupcake. Check to see if dry by a gently touch on top of the waddle.
• -Apply a small amount of the white icing to the back of the each eye and place it on the cupcake.
• -Refer to the picture of the completed cupcakes for the correct position of the eyes.
• -Allow a little more time to dry before moving.