Everyone will gobble up these fun cupcakes! They are easy to make and you don’t have to have any special cake decorating skills to make them.
I used melted chocolate chips to make the turkey head and tail feathers. Using a spoon, I drizzled the chocolate onto a baking sheet covered with a piece of parchment paper. I quickly make several hook shapes and let them dry. For white turkeys use white chocolate chips and for brown ones use semi-sweet chocolate chips.
To make tail feathers, place a dot of chocolate about 1/2 inch (approximately 13 mm) in diameter onto the parchment paper.
Using a food-grade paintbrush or the back of a spoon, pull backward on it to make a streak of chocolate.
Make the streak about 3 inches (76 mm) long. Practice a few tail feathers and then place the baking sheet into the refrigerator for a few minutes to harden the chocolate. When hardened, they should be thick enough so they don’t break when picked up.
I placed five tail feathers onto each turkey.
To make the turkey body, I used a large star tip and frosting. Starting at the outside edge of a cupcake, pipe frosting in a circular motion, making a smaller circle each revolution until the frosting is piled high in the middle of the cupcake. This will make a tall ruffled dome of frosting.
Then stick the turkey head in the frosting where you want the front of the turkey to be and stick five tail feathers in the frosting in the back of the turkey. Spread out the tailfeathers as shown above.
White chocolate tail feathers are easiest to work with because they will appear opaque and hide defects, while dark chocolate feathers are translucent in places where the chocolate is thinner. But honestly, I don’t think anyone will notice any imperfections because these cupcakes are fun and eye-catching. I served them last Thanksgiving and they brought a smile to everyone! And best of all, they are really delicious!
