Turkey Cupcakes

Continually we watch mindless television programs on the Food Network or Food Channel. I say mindless because how many of these things do we actually end up making? For me, every once in a blue moon something will strike my fancy in a way that makes me remember it. This year it happened to be these cute turkey cupcakes from Martha Stewart.

My two nephews and daughter went for these right away after dinner. As usual Carter picked at the coconut and ate a bite or two of the marshmallows. Riley devoured hers in about 5 minutes flat. She definitly has some of my traits...

Besides being adorable, these are *of course* delicious. I used a spiced pumpkin cupcake recipe that I've made before (Spiced Pumpkin Caramel Filled Cupcakes) with a cream cheese frosting. The coconut actually goes well with the other flavors. Gobble Gobble!

Spiced Pumpkin Cupcakes

*Makes 12 cupcakes

1 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup pumpkin puree
1/2 cup canola or vegetable oil
2 large eggs

Preheat the oven to 350 degrees and line a 12-cup cupcake pan with liners.

In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, and both sugar. Set aside. In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs until combined. Slowly pour the wet ingredients into the dry ingredients and whisk until just combined and no lumps remain. Pour into the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

Source: Adapted from Annie's Eats.

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 stick (4 tbl) salted butter, at room temp
3 cups powdered sugar
1 tsp pure vanilla extract
brown food coloring

Using a hand mixer beat together the cream cheese and butter until smooth. Slowly beat in the powdered sugar until combined. Turn the mixer to high and whip until light and airy. Add the vanilla extract and a small amount of brown food coloring to tint, and beat to combine.

Frost the cooled cupcakes using an offset spatula or butter knife. There should be some leftovers for assembly.

To Assemble

12 frosted spiced pumpkin cupcakes
2 cups sweetened coconut flakes
1/2 cup brown tinted cream cheese frosting
12 large marshmallows
yellow, orange, and red Twizzlers or swedish fish
black sprinkles

Preheat the oven to 350 degrees and spread the coconut onto a large baking sheet. Toast for about 7 minutes, tossing every couple minutes until golden brown. Remove to a large bowl. Using an offset spatula or butter knife spread a small amount of frosting on the top and sides of a marshmallow. Dip in the toasted coconut to coat. Stick two black sprinkles in the marshmallow for the eyes. Poke a hole where the mouth will be and stick in an orange twizzler or swedish fish cut to size. Repeat with each marshmallow.

Poke three or four holes in the back half of a frosted cupcake where the tail feathers will be. Stick a cut piece of Twizzler or swedish fish in each hole (about 1-1 1/2" pieces). Sprinkle the cupcake with toasted coconut. Repeat with each cupcake.

Spread a small amount of frosting on the bottom of each marshmallow head and stick onto the cupcakes. Gobble Gobble!!

Source: Idea from Martha Stewart.