Nutter Butter Turkey Cupcakes
These little gobblers are fun Thanksgiving treat for kids, using Nutter Butter cookies, licorice wattles and candy corn fantails!
Servings: 24 cupcakes
Equipment
- food safe brush (I used Wilton, available where cake decorating supplies are sold)
Ingredients
- 24 Cupcakes baked, cooled and frosted
- 24 Nutter Butter Cookies 1 per cupcake
- 2 - 3 Strawberry Twizzlers
- ½ cup confectioners' sugar
- Wilton edible candy eyes 2 per cupcake
- Orange candy-coated sunflower seeds 1 per cupcake
- Candy corn 6 – 8 per cupcake
Instructions
- With kitchen shears, cut Twizzlers into small diagonal pieces to make turkey wattles
- In a small bowl, whisk confectioners' sugar and 2 – 3 tsp water, creating a thick frosting to “glue” candy features.
- Using a food safe brush, attach eyes, a candy-coated sunflower seed for the beak and a Twizzlers piece for the wattle to each Nutter Butter using confectioners' sugar mixture. Allow candy to set 30 minutes.
- When ready to assemble, make a small slit in the top of each frosted cupcake with a knife before adding the turkey cookie.
- Right before serving add the candy corn tail feathers (6 or 8 per cupcake). Adding candy corn too soon will cause the candy the dissolve in the frosting.
Notes
- Make Nutter Butter turkeys a day ahead, storing in in airtight container after candy has set, until ready to assemble.
- Add additional batter to cupcake liners for cupcakes to bake taller with more cake to hold the cookie in place, or trim bottom of cookie if needed if cookies won't stand upright in cupcake.
- Use the cupcake and frosting recipe of your choice. For a quick and easy cupcake recipe see: Easy 2-Ingredient Cupcakes.