Thanksgiving is definitely one of my favorite holidays…it’s right up there with Christmas and my birthday – yes, I consider my birthday as a holiday!
Obviously the food is what everyone looks forward to, but more than that, I look forward to the time spent with my loved ones. Standing in my parents’ kitchen – cooking with my mom and sister for hours while we dance around to our favorite tunes is definitely a highlight of my day. I love cooking or baking with loved ones…it feeds my soul (no pun intended)!
These Thanksgiving dinner cupcakes are the perfect treat to make with family and friends. What I love about these is how unique they can look depending on who’s making them…from little kids to grown adults – these can truly bring the entire family together!
Green Peas and Carrots Cupcake
You’ll need:
Green Buttercream Frosting
Green Runts
Orange Starburst
Piping Bag
Round Piping Tip
1. Pipe some green buttercream frosting on the cupcake and smooth it out to cover around entire perimeter
2. Cut a starburst into 4 equal squares and place on cupcake being sure to spread the pieces out
3. Lastly place green runts on the rest of the buttercream. Make sure to cover the top as best as you can.
Mashed Potatoes and Gravy with Butter Cupcake
You’ll need:
White Buttercream Frosting
Caramel Syrup
Yellow Starburst
Piping Bag
Round Piping Tip
1. Pipe some white buttercream frosting on the cupcake. Make sure the outer edge is higher than the center of the cupcake
2. Lightly pat the buttercream all over the cupcake making it messy, but still somewhat neat. Be sure entire top of cupcake is covered in buttercream i
3. Drizzle some caramel syrup all of the cupcake, but more in the hollow center
4. Place the yellow starburst in the middle and lightly drizzle a little more syrup on top and down the sides of the cupcake
Candied Yams Cupcake
You’ll need:
Orange Buttercream Frosting
Mini Marshmallows
Piping Bag
Round Piping Tip
1. Spray a baking sheet with non stick baking spray and lay mini marshmallows on top
2. Place in oven under broiler for 15-20 seconds or until lightly toasted. *Keep an eye on these because they burn FAST!
3. Take marshmallows out of oven and allow to cool completely
4. Pipe dollops of orange buttercream all over your cupcake, being sure to cover all the edges
5. Once marshmallows have cooled pick them up with a knife or small spatula and place in center of cupcake leaving orange frosting edges exposed
Turkey Leg Cupcake
You’ll need:
White Buttercream
Crushed Corn Flakes
White Candy Melts
Cake Crumbs
Piping Bag
Round Piping Tip
1. Melt candy melts in the microwave on 10 second intervals while stirring after every 10 seconds until silky smooth
2. Place candy melts in a piping bag and cut off a small hole in the tip
3. On a baking sheet covered in parchment paper pipe some small and medium sized hearts with long ends. Use a toothpick to smooth them out and fill any gaps. Refrigerate for about 5 minutes to harden.
4. Next mix cake crumbs and buttercream frosting until moist and well combined
5. With a small spoon portion out cake mixture and roll in your hands to form a cake ball. Chill in the refrigerator or freezer for at least 5 minutes
6. Pipe a dollop of white buttercream in the center of your cupcake and place chilled cake ball on top – press down firmly
7. Pipe more buttercream all the way around and up the cupcake to the top of the cake ball and smooth it all out
8. Place your crushed corn flakes in a bowl and begin dipping your cupcake into the crushed cereal. Keep turning the cupcake to evenly coat all around.
9. Gently remove your piped candy melts from the parchment paper (they should come off easily) and stick in the center of the cupcakes. Be sure the candy melt goes about half way through the cake ball for stability.
Enjoy!! And Happy Thanksgiving!!
-K
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