Larry The Turkey Cupcakes Food

LARRY THE TURKEY CUPCAKES

Steps:

• Spoon the vanilla and chocolate frosting into separate ziplock bags, press out the excess air, and seal. Snip a 1/8 inch corner from the bag with the vanilla frosting and pipe a dot of frosting on 7 adjacent scallops on each ginger cookie to make the tail fan. Add a piece of candy corn to each dot of frosting, pointed end facing in.
• Place the caramel jimmies in a small shallow bowl. Spread the caramel frosting on top of all the cupcakes, standard and mini, and smooth. Roll the edge of the standard cupcakes in the jimmies. Dip the top edge of the mini cupcakes in the jimmies.
• Press 1 piece of Indian candy corn into the center of each mini cupcake, flat side down, for the break. Pipe 2 dots of the vanilla frosting above the break for the eyes and insert 2 brown sunflower seeds, pointed end down. Cut the red fruit leather into twenty-four 1 1/2 inch long teardrop shapes and lay them over the beak to make the wattle.
• Snip a 1/8 inch corner from the bag with the chocolate frosting and pipe names on the flat side of the graham cracker cookies.
• Enlarge the hole in the corner of the bag with the chocolate frosting to 1/4 inch. Using clean scissors, cut the marshmallows in half on the diagonal. Place 1 marshmallow half, cut side down, near the edge of one of the standard cupcakes, with the tapered end facing the center, to make a support for the tail. Pipe a dot of chocolate frosting on the tapered end. Place the tail cookie on the marshmallow, pressing the undecorated edge into the frosting on the marshmallow. Add the mini cupcake head on top so that half of it is resting on the undecorated edge of the cookie and the other half is pressed lightly into the frosting to secure.
• Add the graham cookies at the base of the mini cupcakes, securing with a dot of frosting.
• Arrange the turkeys on the table as place cards. Place 2 candy corns on the table in front of each turkey to make the feet.

DUNCAN HINES® LARRY THE TURKEY CUPCAKES

Steps:

• Spoon the vanilla and the chocolate frostings into separate ziplock bags. Snip a small corner from the bag with the vanilla frosting and pipe a dot of frosting near each scallop on cookies, to make 7 dots. Add the candy corn to the dots of frosting, pointed end facing center of cookies. (If making the night before, brush the backs of cookies with melted candy melts, to protect the cookies from moisture, and let set in the refrigerator until set, about 5 minutes) Continue with decorating.
• Place the chocolate sprinkles in a small bowl. Spread the caramel frosting on top of all of the cupcakes, standard and mini, and make smooth. Roll the edges of the standard cupcakes in the jimmies to cover. Dip one edge of the mini cupcakes in the jimmies to coat.
• Press the harvest corn in the center of the mini cupcakes, flat side in, to make the nose. Pipe 2 dots of the vanilla frosting on either side of the candy nose and insert the brown candies to make the eyes. Cut the red fruit leather into twenty four 1 1/2 inch tear drop shapes and lay over the harvest corn to make the waddle.
• Spoon the chocolate frosting into a ziplock bag. Snip a very small corner from bag and pipe names on the flat side of graham cookies.
• Snip a larger corner (1/4 inch) from bag with the chocolate frosting. Cut the marshmallows in half on the diagonal with clean scissors. Place a cut marshmallow near the edge of the cupcake, cut side down, with pointed end facing the center. Pipe a dot of chocolate frosting on side closest to the center. Place the decorated cookie with the empty edge pressed into the frosting to make the tail feathers. Add the mini cupcake on top and press into frosting slightly to secure.
• Pipe a small dot of chocolate frosting in front of cupcakes and attach the graham cookies with names.
• Arrange turkeys on table as place cards. Add 2 candy corns on the table next to the cupcakes to make the feet.