Friday, November 26, 2010

The One With the Turkey Cupcakes

Last year, my nephew and godson, Cyril, was born on Thanksgiving Day. To celebrate his first birthday, I made some turkey cupcakes as he was having a Thanksgiving themed birthday party. Here's what they looked like:

Unfortunately, due to bad weather, they actually never made it to the birthday party. Now I have a bunch of turkey cupcakes lying around with no home. I hope that someday, however, he will at least appreciates the sentiment. I'll be sure to show him pictures so he can.

I got the idea from Hello, Cupcake, which is a great resource for cupcakes for all occasions. As usual, however, I changed some of the ingredients because some of the items used by the book's author are pretty hard to come by. So I usually make do with what can be found either in the cake decorating aisle of Michael's or the local grocery store. Here is what I used:

  • 24 regular and 24 mini Pumpkin cupcakes baked in white liners (see recipe below).
  • 2 cans vanilla frosting - set some aside for eyes in a small ziploc bag. To dye the rest the correct color, use brown, yellow and orange food coloring until you have a caramel color.
  • Gold pearlized sugar - roll the entire edge of the large cupcakes and the top edge of the minis for a feathery effect. (Hello, Cupcake calls for caramel jimmies which would also work well if you can find them.)
  • Candy corn for beaks and tail feathers.
  • Pizzelle cookies - these Italian cookies are quite thin and I found them in the bakery section of Fred Meyer. Any cookie with a scalloped edge would work, but a thin kind would be best. To make it work better, I broke out 1/3 of the cookie so that it was contoured to fit the top of the cupcake. Pipe 7 stripes of white frosting onto the cookie and add the candy corn for feathers.
  • To support the the cookie/tail feathers I cheated and poked a toothpick into the cupcake to lean the cookie on. I know it isn't edible, but truthfully, no one is just going to be biting into these anyway. So just warn your consumers that there is a toothpick in there and they will be able to easily remove it.
  • Red fruit leather cut into elongated tear drop shape for wattle.
  • White frosting (that you saved from earlier) and mini chocolate chips for eyes.

I had used a Pumpkin Spice Cupcake Recipe before that did not work, so here is what I did and it worked!

Pumpkin Cupcake Recipe:

2 boxes yellow cake mix
2 tsp Pumpkin Pie Spice
3/4 cup canned pumpkin
1 1/2 cups buttermilk
2/3 cups oil
7 eggs

Preheat oven to 350 degrees.
Put liners in cupcake tins. Combine all ingredients except eggs and blend well. Add the eggs one at a time, blending well after each addition. Pour into prepared liners until 2/3 full and bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean and the tops are a nice and firm.

Makes 24 regular and 24 mini cupcakes.


  1. Great job Michelle, they look awesome!!!! We sure missed you yesterday.

  2. They were so cute and very yummy. Cyril loved them :) Thanks so much for making them!


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