I saw these cute Nutter Butter Turkey Cupcakes on the cover of Family Circle Magazine!
These little gobblers are fun to make with Thanksgiving on the way! I had some left over candy corn and Wilton Candy Eyes in my Halloween stash, along with orange chocolate covered sunflower seeds that I used to make my Happy Owl-oween Cookies.
The turkey faces take a little time assembling but go pretty fast once you gather your supplies together.
Use the cupcake recipe of your choice. I used the cake mix and soda can method for quick and easy cupcakes! It’s ideal when you’re in a hurry (or running low on eggs) and requires only two ingredients~ a 12 ounce can of soda and a boxed cake mix. The possibilities are endless for your cake and soda combinations. I used a spice cake mix and a can of ginger ale for these gobblers for a little Thanksgiving spice flavor. Follow the directions on the box mix for baking and they test done with a toothpick. My cupcakes baked in about 12 minutes. Allow them to cool completely on a wire rack before adding the frosting of your choice.
To assemble the turkey faces you’ll need:
Strawberry Twizzlers, or red licorice
½ cup confectioners’ sugar
Wilton edible candy eyes (I found mine at Target)
Orange candy-coated sunflower seeds (I found mine at HomeGoods)
Candy corn (6 – 8 per cupcake)
Wilton Food Safe Brushes, available where cake decorating supplies are sold (I found mine at Michaels)
In a small bowl, mix 1/2 cup confectioners’ sugar and 2 – 3 teaspoons of water, until you have the right consistency to make a “glue” to apply the candy features to the Nutter Butter cookies. I used a food safe brush (Wilton) to brush on sugar mixture to attach the candy. With kitchen shears, cut Twizzlers into small wattle shaped pieces.
Use candy corn to make the tail feathers, 6 – 8 pieces per cupcake. Here’s a cautionary tail :) -> don’t add them until right before serving since the candy corn will begin to dissolve in the frosting and your turkey will lose his tail feathers prematurely!
Allow the faces to set up after the candy features are “glued” in place. I assembled mine and checked on them in 30 minutes and they were ready to go. I made a small slit in the top of the frosted cupcake with a knife before pushing the turkey/ Nutter Butter cookie down in the cupcake. The recipe in the magazine called for baking jumbo size cupcakes, but I baked regular size cupcakes and filled my cupcakes liners with a little extra batter, so the cupcakes would bake a little taller and there would be more cake to hold the cookie in place. It also called for cutting part of the bottom of the cookie off before adding it to the cupcake but I used the whole cookie. You can find printable directions, here.
It’s hard to believe Thanksgiving is less than two weeks away and then the mayhem of the Christmas season will begin!
Until then, Keep Calm and Gobble On!