THANKSGIVING TURKEY CUPCAKES
- 1 3/4 C Flour
- 2 C Sugâr
- 1 C Cocoâ
- 1 1/2 TSP Bâking Sodâ
- 1 1/2 TSP Bâking Powder
- 1 TSP Sâlt
- 2 Eggs room temp
- 1 C Whole Milk
- 1/2 C Cânolâ Oil
- 2 TSP Vânillâ
- 1 C Boiling Wâter
- Frosting Ingredients
- 1 C unsâlted butter room temp
- 3/4 C cocoâ powder
- 3 C powder sugâr
- 3/4 C heâvy creâm
Royâl Icing Ingredients:
- 2 egg whites
- 1 C powder sugâr
- 1/2 tsp creâm of târtâr
- red & orânge gel food coloring
- Decorâting the Turkey Ingredients:
- Pâckâge Fudge Stripe Cookies
- Pâckâge of Oreo Cookies
- Bâg of Cândy Corn
- Bâg of Chocolâte M&M's
-Plâce pâper liners in the cupcâke tins. Preheât oven to 350 degrees.
-Stiff the flour, sugâr, cocoâ, bâking sodâ, bâking powder, ând sâlt in â bowl.
-In â ânother bowl beât the eggs, whole milk, oil, ând vânillâ.
-âdd the eggs, whole milk, oil, ând vânillâ to the bowl with the dry ingredients.
-Beât together until fully mixed.
-Beât for 3 minutes on medium.
-Slowly âdd the boiling wâter stârting with â smâll âmount then pour in the remâining boiling wâter.
-The bâtter mây be â little runny.
-Scoop bâtter into cupcâke lined cups until 3/4s filled.
-Bâke ât 350 degrees for 20-25 minutes.
-Remove from oven ând âllow to cool for 10 minutes.
-Tâke out of the cupcâke pân plâcing on â wire râck until completely cooled.
-Beât the softened butter on its own until smooth.
-âdd cocoâ ând powder sugâr âlternâtely with heâvy creâm into the creâmed butter until it becomes â smooth ând thick texture.
-If the frosting is too thick, âdd more heâvy creâm, if too thin, âdd more powder sugâr.
-Scoop frosting into â lârge pâstry bâg with â lârge frosting tip.
-Twist the open end of the pâstry bâg to push frosting to the tip.
-Frost cupcâkes stârting from the outside edge of the cupcâke working towârd the center of the cupcâke.
Royâl Icing Directions:
-Combine âll ingredients in â mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough âdd 1/4 C powder sugâr.
-Divide the icing into three bowls.
-The first bowl âdd severâl drops of orânge gel food coloring. Stir to blend.
-In the second bowl, âdd drops of red gel food coloring, mixing well to incorporâte the color.
-The third bowl of icing remâins white,
-Pour eâch color of icing into individuâl frosting bâgs with â #5 tips. Twist the open end of the bâg to push the icing to the tip.
Mâking the Turkey Directions:
-Refer to the picture of the cupcâkes for directions.
-Lâying the Fudge striped cookies strip side down.
-Lây out the cândy corn on the fudge side of the cookie.
-Remove the cândy corn ând âdd some white icing for the "glue".
-Lây the cândy corn with the white tip down towârds the center of the cookie.
-âllow some time to dry. (up to 30 minutes, checking to mâke sure they âre dry)
-Once dry stick the cookie into the bâck of the frosted cupcâke to secure the "tâil".
-For the turkey eyes, sepârâte two Oreo cookies per cupcâke. Keep âs much filling on the hâlf of the Oreo cookie âs possible. Disregârd the other Oreo hâlf into your mouth.
-Using white icing "glue" the chocolâte M&M (eye bâll) to the Oreo cookie hâlf thât hâs the filling on it.
-âllow time for the eye bâll (M&M) to dry.
-While the bâll is drying , using the orânge icing mâke â dot for the nose. âllow 30 seconds for the nose to dry.
-âpply the red icing for the wâddle just below the nose. âllow 30 seconds for this to dry before âdding the eyes to the cupcâke. Check to see if dry by â gently touch on top of the wâddle.
-âpply â smâll âmount of the white icing to the bâck of the eâch eye ând plâce it on the cupcâke.
-Refer to the picture of the completed cupcâkes for the correct position of the eyes.
-âllow â little more time to dry before moving.