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Turkey Cupcakes!

Nov 7, 2010 The links in the post below may be affiliate links. Read the full disclosure

Turkey Cupcakes

1	box Betty Crocker® SuperMoist® devil’s food cake mix
	Water, vegetable oil and eggs called for on cake mix box
2	containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting
1	tube (4.25 oz) Betty Crocker® white decorating icing
1	tube (0.68 oz) Betty Crocker® brown decorating gel
	Candy corn
	Chocolate candy sprinkles

Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

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 decorating 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.

Recipe and photo from Betty Crocker.