With Thanksgiving on the horizon (OMG 4 days!) I felt it timely to finally upload this post. In the past year I’ve taken my baking decoration to the next level. Delicious tasting cupcakes aren’t enough anymore, they need to have that WOW factor. Enter the Thanksgiving turkey cupcake.
When looking for ideas on how to execute these cupcakes, I didn’t find great suggestions for making the head. Some websites suggested just adding globs of frosting to build it up, but I did one better. These turkeys have a peanut butter-chocolate malt ball head with frosting covering (Thank you Dylan’s). So delicious you could eat them right up, mmmm. I wanted to use candy corn for the beak, but could not find any last year, so I made do with fondant and added food coloring. I used white fondant (you can buy at Micheals, or baking supply or make your own) for the eyes and dotted with an edible food pen. Pecan tail feathers round out the decoration.
I went with a traditional chocolate cupcake for the bottom and chocolate butter cream frosting for the top. I think a vanilla cupcake would be fine, as long as you kept chocolate frosting on top. I happen to love this particular chocolate cupcake recipe because it calls for melted chocolate over cocoa powder. Is there anything better than watching chocolate and butter melding in a pan over low heat? I didn’t think so.
I brought these to a bar, my family Thanksgiving dinner and work. They were enjoyed by all; including the one child who had a mild allergic reaction to the peanut butter malt ball. An allergy wouldn’t have stopped me from eating these either. When carrying intricate cupcakes like these I highly recommend this 2 Layer-Cupcake Carrier.
Detailed decoration diagram/photos below