Recipes and Cooking Turkey Tom Cupcakes Be the first to rate & review! Thanksgiving dessert recipes can go beyond pie. These turkey cupcakes come to life with wafer cookie feathers, gumdrop feet, and a candy corn beak. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 2 hrs 30 mins Total Time: 2 hrs 30 mins Servings: 12 Yield: 12 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 2 cup Chocolate Butter Frosting or two 16-ounce cans chocolate frosting 12 Pumpkin Cupcakes or other 2-1/2-inch cupcakes 6 large marshmallows, halved crosswise Candy corn Creme-filled rolled wafers, such as Pirouettes ½ cup Creamy White Frosting or canned white frosting Gold sparkling decorating gel* 24 miniature semisweet chocolate pieces 12 small orange gumdrops, halved Chocolate Butter Frosting ¾ cup softened butter ½ cup unsweetened cocoa powder 2 cup powdered sugar ½ cup milk 2 teaspoon vanilla 6 cup powdered sugar Milk Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Pumpkin Cupcakes 1 2-layer-size package yellow cake mix ¾ cup water ⅓ cup oil 1 cup canned pumpkin ½ cup sour cream 1 teaspoon pumpkin pie spice Directions Line a baking sheet with waxed paper; set aside. Spread half of the Chocolate Butter Frosting onto Pumpkin Cupcakes. In a microwave-safe bowl microwave 1/2 cup of the chocolate frosting on 100 percent power (high) for 10 to 20 seconds or until mixture has thinned, stirring every 5 seconds. Stick toothpicks into uncut tops of marshmallow halves. Dip marshmallow halves into melted frosting, turning to coat; let excess drip off into bowl. (If frosting thickens, microwave for a few seconds more.) Place marshmallows, pick ends up, on prepared baking sheet. Carefully remove picks. Let stand until set. Cut a small slit in the center of each marshmallow half. For beak, insert a candy corn into each slit, with pointed end sticking out. Using decorating gel, carefully pipe a turkey wattle up and over each beak. Place a coated marshmallow half slightly off-center on each frosted cupcake. For feathers, break wafers into pieces; insert pieces into each cupcake in a half circle around the marshmallow head. Place Creamy White Frosting in a heavy resealable plastic bag; seal. Snip a small piece from one corner. Pipe small rounds on the marshmallows for eyes. Press a miniature chocolate piece into each white round. Place remaining chocolate frosting in a pastry bag fitted with a star tip. Pipe chocolate frosting around the edges of marshmallow heads. For the feet, press two gumdrop halves below the head on each of the cupcakes. Place the remaining 1/4 cup white frosting in a second heavy resealable plastic bag; seal. Snip a small piece from one corner. Pipe small rounds on the marshmallows for eyes. Press a miniature chocolate piece into each white round. Place remaining brown frosting in a pastry bag fitted with a star tip. Pipe chocolate frosting around the edges of marshmallow pieces. Makes 12 (2-1/2 inch) cupcakes. Chocolate Butter Frosting In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and vanilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Pumpkin Cupcakes Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare yellow cake mix according to package directions, except use water and oil. Stir canned pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 (2-1/2-inch) cupcakes. *Test Kitchen Tip: If you prefer, tint about 1/2 cup white frosting with red food coloring and use to pipe wattles. Rate it Print Nutrition Facts (per serving) 386 Calories 14g Fat 66g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 386 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 16mg 5% Sodium 206mg 9% Total Carbohydrate 66g 24% Total Sugars 52g Protein 1g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 0.9mg 5% Potassium 73mg 2% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.