Thanksgiving Turkey Cupcakes

Frost each cupcake and set aside for a moment.

See related blog link for step-by-step photos, if needed. Dip the tips of the candy corn in the frosting so that just a dab of frosting is on the pointy part of the candy corn. Gently slide 7 candy corn just slightly inside each Oreo cookie. Evenly space the candy corn so that they cover about ½ of the diameter of the Oreo cookie in the shape of a fan. Add a dab of frosting to the bottom of the Oreo cookie (the part without the candy corn). Gently set the bottom of the Oreo cookie about ½ of an inch inside an edge of the cupcake on top of the area that was frosted. If needed, add a little more frosting to the edge of the Oreo cookie to make it stay upright on top of the cupcake.

Cut the almonds in half and use just the pointy part of the almond for the beak. Add a dab of frosting to the back of the pointy piece of the almond and gently stick it onto an outer edge of the Nutter Butter cookie about halfway between the curve in the middle of the cookie and the top of the cookie. Set aside.

For the wattle: With clean scissors cut pieces of the red fruit roll-up in the shape of a turkey’s wattle (which is the red fleshy thing under the beak—again, see related blog link if needed). Add a dab of frosting to the edge of the Nutter Butter cookie just under the beak and then attach the wattle.

For the eyes: Add a dab of frosting to the back of the candy eyeballs and attach them to each side of the Nutter Butter just above the beak.

To attach the head to the cupcake, add a generous dab of frosting to the edge of the Nutter Butter cookie that is opposite of the edge where the wattle is attached. Then attach the turkey’s head to the cupcake (opposite side of the Oreo “tail”). Set the finished turkey on a platter and repeat making the rest. Each time that the cupcake is moved just make sure to hold on to the head with one hand and the cupcake with the other.

Inspired by “Thanksgiving Turkey Cupcakes” by Brown Eyed Baker and Jeanne Benedict.