Turkey Cupcakes

Image
  • Courtesy of Your Cup of Cake
  • Courtesy of Your Cup of Cake
Body

Ingredients:

• Chocolate or vanilla cupcake mix for 20-24 cupcakes

• Hershey Kisses

• 1 cup white chocolate chips

• Orange gel food dye

• Mini M&Ms

• Chocolate frosting

• Reese’s Pieces

Instructions:

Bake the cupcakes according to the instructions on the box and allow to cool completely.

Unwrap enough Hershey Kisses to allow one Kiss cupcake. Melt ¼ cup of the white chocolate chips in a double boiler (pan simmering water topped with heat-proof bowl) and stir in orange gel food dye to achieve desired color. Only use gel and liquid dye will cause the chocolate to seize and clump.

Dip the tip of each Kiss into the orange chocolate and allow the turkey faces to cool. Orange frosting may be substituted for the orange chocolate mixture. Once the chocolate has cooled, dip the tip of a mini M&M into the left over orange chocolate and attack to the side of the turkey face to create a “snood” or “gobble.”

For the eyes, melt the remaining white chocolate and pipe onto baking sheet. Insert a blue or black mini M&M on the top. Use more of the white chocolate to attach the eyes to the Kiss.

Frost all of the cupcakes, making sure it is thick and the frosting is smooth on top. Create feathers with the Reese’s Pieces using one color to crate the outside arch, a second for the middle and a third for the final arch. Place the turkey face in the center or the arches. Candy corn can be used for feathers in case of peanut butter allergy.