Turkey Dinner Cupcakes
1 lbbuttercream frosting
2 cfrosted cornflakes
12-inch slice pound cake
24honey wheat sticks (wheat thins brand)
144soft caramels (i used kraft)
24vanilla cupcakes - cooled
1 lbfondant (this quantity is a guess - estimate)
·red, green, blue liquid food coloring
How to Make Turkey Dinner Cupcakes
- Tint 3 Tbsp of the buttercream frosting with green food coloring in a very small microwaveable bowl. Color 1/2 of the fondant with red and another bowl with remaining fondant with purple (mix red & blue together to get purple). Set these three bowls aside.
- Line a cookie sheet with waxed paper. Pour the cornflakes into a med bowl. Heat the green frosting until liquid, about 15 sec, stir well, add water if necessary to make it liquid. Pour the liquid frosting over the cornflakes & mix to coat completely. Spread the cornflakes on the wax paper to let them dry - spread them out.
- Cut the pound cake into 1/8 inch cubes, cover until later.
- Cut the wheat sticks in half. Soften several unwrapped caramels in the microwave for no more than 3 sec. Make sure they are not touching each other in the microwave. Flatten one caramel slightly and place one end of a wheat stick in the center of the flattened caramel. Bring the caramel up & over the end of the wheat stick and shape into a drumstick. Trim the overhanging end of the wheat stick to 1/2 in with a sharp knife. Continue to make 48 drumsticks.
- Microwave four caramels at a time to soften about 3 sec. Press the caramels together and roll them out to a 3 1/2 diameter, Cut into a circle 3 1/2 inches with a round cookie cutter. Cut out an opening on the edge about 1 1/2 (wide & deep) semi circle (this is where the stuffing part of the turkey will show). Repeat this until you have 24 "breasts". Place the cut-outs between sheets of waxed paper until ready to assemble.
- Using the bowl of purple fondant, pinch off a very small amount and roll into a ball about the size of a pea to use as a bunch of grapes. Place on waxed paper. Make a lot.
- Using the bowl of red fondant, pinch off a very small amount and roll into a very small ball to use as cranberries. Set aside on waxed paper.
- Frost all of the cupcakes with the buttercream frosting. Then add a mound of frosting (about 1 Tbsp) in the center of each cupcake.
- Assembly: It was easier for me to complete each cupcake before moving on to the next. It may help to actually look at the instructional photos on the website.
- Place one of the "breats" on top of the mound of frosting. Tuck the side edges in about 1/4 inch from the edge of the cupcake. Use a small knife to push the caramel into the frosting and make it look plump saving room on sides to add "lettuce, grapes, cranberries". Press the sides of the caramel until a small amount of the frosting pops out. Press some of the pound cake cubes into the frosting to look like stuffing.
- Brush one side of each drumstick with water (or sugar glue) to each side of the "breat". Hold several sec to secure. Repeat with the other side.
- Put some of the buttercream frosting into a small ziplock bag & snip a very small corner. Place the green cornflakes around the edge to look like lettuce. Pipe dots of the frosting if needed to secure in place. Pipe a small amount on the ends of the wheat sticks to look like the ends of the turkey bones.
- Place a mound of the "grapes" on one side of the turkey and a few "cranberries" on the other side. Sprinkle just a tiny amount of cinnamon on the top of the breast.
- I think you will have as much fun as I did making these and I think the kids (both young & adult kids) will enjoy these as well.