Recently my interests have changed from just making good food, to making it look as good as it taste. "You eat with your eyes". This photo is borrowed from Taste of Home. I will substitute with mine as soon as I can. I am posting the recipe with my changes. The original can be found on thier website (Oct-Nov) issue. This one is dedicated to all the cooks that are contributing to my discussion in Looking For "Cupcakes with Edible Decorations".
1Tint 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.
2Line 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.
3Cut the pound cake into 1/8 inch cubes, cover until later.
4Cut 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.
5Microwave 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.
6Using 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.
7Using 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.
8Frost all of the cupcakes with the buttercream frosting. Then add a mound of frosting (about 1 Tbsp) in the center of each cupcake.
9Assembly: 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.
10Place 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.
11Brush 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.
12Put 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.
13Place 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.
14I 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.