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Turkey Cupcakes

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“I saw these sweet little cupcakes in Family Fun magazine and just had to make them with my daughter. She had a blast helping me decorate them and they taste delicious as well. It's a really easy recipe that my daughter has asked that we make every year. Prep time is an estimate and cook time for baking the cupcakes is not included.”

Ingredients Nutrition

  • 24 cupcakes (baked from your favorite mix, any flavor)
  • 1 (16 ounce) can milk chocolate frosting
  • 72 oval shortbread cookies (like 1 box of Keebler Sandies Right bites shortbread)
  • 1 (11 ounce) bag candy corn
  • 1 (2/3 ounce) packagedecorator's black icing (store bought)
  • 1 (2/3 ounce) packagedecorator's white icing (store bought)
  • 1 (5 ounce) boxof red fruit leather, like Fruit by the Foot (you won't use all of it)


  1. Frost the cupcake, then press in a cookie "head", flat and vertically at the bottom center of the cupcake. Then press in two cookies, horizontally to the right and left of the cookie head to make the wings.
  2. Along the top of the cupcake, above the cookie head, press in a row or two of candy corn to make the tail feathers.
  3. Give the turkey one eye, by adding a small dot of white decorators to the cookie head, and then adding a small dot of black decorators icing over the white to finish the eye.
  4. For the beak, cut the white tips off of 24 candy corns. Place it on the side of the cookie head.
  5. To make the wattle, cut a 1 inch square of fruit leather. Roll it into a tube or cone and stick it in place over the beak.
  6. Now you have a cute, delicious and completely edible cupcake turkey!

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