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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Cupcakes for Thanksgiving Recipe

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This recipe for Turkey Cupcakes for Thanksgiving is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box devil's food cake mix
2 containers (1 pound each) Betty Crocker Rich & Creamy milk chocolate frosting
Water, vegetable oil and eggs called for on cake mix box
White decorating icing
Brown decorating gel
Candy corn
Chocolate candy sprinkles
Directions:
Directions:
Heat oven to 350º. Make cake as directed on box for 24 cupcakes. Cool completely.

Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.

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 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.

 

 

 

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