Turkey Cupcakes

Turkey Cupcakes

Blogger, Arlene Cummings of Cooking with Sugar, makes Turkey Cupcakes with kids (adorable photo!) and talks about the importance of creating traditions.

Prep Time

30

Minutes

Total Time

1:45

Hr:Mins

Makes

24

cupcakes

1
box Betty Crocker® SuperMoist® yellow cake mix or your favorite flavor cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers 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
Betty Crocker® chocolate candy sprinkles
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake 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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 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:

1 Serving (1 Cupcake (Cake and Frosting Only))
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 2g),
  • Cholesterol 25mg;
  • Sodium 260mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 0g,
    • Sugars 26g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.