| 1 | box Betty Crocker® SuperMoist® devil's food cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 2 | containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting |
| 1 | tube (4.25 oz) Betty Crocker® white decorating icing |
| 1 | tube (0.68 oz) Betty Crocker® brown decorating gel |
| Candy corn |
| Chocolate candy sprinkles |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. |
| 2. | Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag. |
| 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. |
| Follow High Altitude directions on cake mix box. |
|
| If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time. |
|
| 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. |
|
| Bake cupcakes ahead. Tightly cover unfrosted cupcakes and freeze up to 2 months. |
Nutrition Information:
290 ( 110); 13g ( 3 1/2g, 2 1/2g); 25mg; 280mg; 42g ( 0g, 32g); 2g 0%; 0%; 0%; 10% 1/2 ; 2 ; 0 ; 2 1/2 3