Turkey Cupcakes

Gather the kids for an afternoon of sweet fun when you create these easy-to-make turkey cupcakes! ...MORE + LESS -

1 pkg (510 g) (510 g) Betty Crocker* Super Moist Cake Mix (any flavour)

Water, vegetable oil and eggs as called for on cake mix package

2 tubs (each 450 g) Betty Crocker* Creamy Deluxe French Chocolate or (each 340 g) Whipped Chocolate Frosting

White decorating icing

Chocolate decorating gel

Candy corn

Chocolate candy sprinkles

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1

Heat oven to 350°F (180°C) or 325°F (160°C) for dark or nonstick pans). Make and cool as directed on package for 24 cupcakes.
2

Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3

To decorate each cupcake, pipe 1-inch (2.5 cm) mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.

Tip: If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan.
Easily fill a bag with frosting by placing the bag into a mug and turning the top down over the sides. Fill with frosting, then twist to close the top of the bag, squeezing to one corner before snipping off a tip.
Bake cupcakes ahead. Tightly cover unfrosted cupcakes and freeze up to 2 months.