Turkey Cupcakes

Packaged cookies, candy corn and a little frosting are the key to creating fun turkeys to top a cupcake. If you put the pupils down low on your marshmallow eyes, your turkey will look appropriately worried (as any turkey would before he’s about to be eaten!).

Sharon Bowers

Turkey Cupcakes

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    1 vanilla-frosted cupcake, plus extra frosting 1 mini marshmallow, snipped or sliced in half around its equator
    2 Nutter Butters 2 tiny round candies (such as Nerds)
    8 pieces candy corn Red decorating gel


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Using a sharp knife, cut one of the Nutter Butters in half horizontally, right across its “waist.” Take the other cookie and use the tip of the knife to pry both halves of the cookie open, exposing the filling.

    • 2

      Spread extra icing across the filling, then close up the whole cookie and poke the tips of 7 pieces of candy corn around the top edge into the extra icing to make tail feathers, nestling the candy corns down into the icing and fanning them out. Stick this turkey body down into the center of the cupcake, feathers upright.

    • 3

      Using the tip of a knife, separate the remaining cookie halves so you now have 4 pieces. Discard one of the pieces. Take one of the remaining 3 halves and make sure the round side of the cookie is facing up. Cut the white tip off the remaining piece of candy corn and use a bit of frosting to affix the candy to the cookie to form the beak, making sure the orange part of the candy is exposed. Use the red decorating gel to pipe a long red wattle over the top of the beak down the front of the cookie.

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