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Turkey Dinner Cupcakes

 Turkey Dinner Cupcakes
Here's a turkey that even a vegetarian would love. Have a little fun on Thanksgiving and serve these right alongside the main course. —Karen Tack, Riverside, Connecticut
24 ServingsPrep: 1-1/2 hours

Ingredients

  • 2-inch slice pound cake (Sara Lee)
  • 2 cups corn flakes
  • Green and yellow food coloring (McCormick)
  • 2 cans (16 ounces each) vanilla frosting
  • 24 vanilla cupcakes baked in orange foil liners
  • 24 honey wheat sticks (Pringles)
  • 144 soft caramels (Kraft)
  • Orange round candies (Sixlets)
  • Yellow and purple candy-coated sunflower seeds (Sunny Seed Drops)
  • Ground cinnamon

Directions

  • 1. Tint 3 tablespoons of the vanilla frosting light green with the
  • green and yellow food coloring. Spoon the frosting into a resealable
  • bag; set aside. Spoon 3 tablespoons vanilla frosting into a
  • resealable bag; set aside.
  • 2. Line a cookie sheet with waxed paper. Place the corn flakes in a
  • large bowl. Tint 1/2 cup of the vanilla frosting green with the
  • green food coloring. Heat the green frosting in a microwave-safe
  • bowl until liquid, about 10 to 15 seconds, stirring well. Pour the
  • frosting over the corn flakes and toss until completely coated. Pour
  • the coated corn flakes onto the prepared cookie sheet and spread out
  • into a single layer. Allow the corn flakes to dry, about 30 minutes.

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Turkey Dinner Cupcakes (continued)

Directions (continued)

  • 3. Meanwhile, cut the pound cake into 1/8-in. cubes; cover until
  • ready to use.
  • 4. Cut the wheat sticks in half. Soften several caramels in the
  • microwave for no more than 3 seconds. Flatten a caramel slightly and
  • place one end of a wheat stick in the center of the flattened
  • caramel.
  • Bring the caramel up and 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 serrated knife. Continue to make 48 drumsticks.
  • 5. Microwave four caramels at a time to soften, about 3 seconds.
  • Press the caramels together and roll them out to a 3-1/2-in.
  • diameter. Cut caramels into a 3-1/2-in. circle with a round cookie
  • cutter or the opening of a glass. Cut out an opening for the
  • stuffing about 1-1/2 in. wide and deep. Repeat with the remaining
  • caramels to make 24 skins. Place the caramel skins between sheets of
  • waxed paper. (The drumsticks and skins can be made up to 4 days in
  • advance and kept in an airtight container.)
  • 6. Place a mound of vanilla frosting on top of a cupcake; top with a
  • caramel turkey skin. Tuck the edge of the caramel in 1/4 in. from
  • the edge of the cupcake. Use a small knife to push the caramel into
  • the frosting: it will make the turkey look plumper and give room for
  • the lettuce corn flakes. Pinch the ends of the caramel opening; some
  • of the frosting will pop out. Press some of the cake cubes into the
  • frosting as the stuffing.
  • 7. Lightly brush one side of each drumstick with a bit of water.
  • Press each drumstick to each side of the stuffing opening. Hold
  • several seconds to secure. Repeat with the remaining drumsticks.
  • 8. Snip a small corner from the bag with the vanilla frosting. Add
  • the green corn flakes around the edge of the cupcake to look like
  • lettuce. Use some vanilla frosting if necessary to help secure. Pipe
  • dots of vanilla frosting on the ends of the wheat sticks to look
  • like the ends of the turkey bones. Add more cake cubes as stuffing
  • if desired.
  • 9. Snip a small corner from the bag with the light green frosting.
  • Pipe a few dots around the turkey and add the candies and seeds as
  • fruit. Cluster the purple seeds as a bunch of grapes and pipe a dot
  • of frosting on top as the stems. Sprinkle the top of the caramel
  • turkey with some cinnamon. Yield: 2 dozen.