Turkey Cupcakes
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5.0
18 reviews
Excellent
Turkey Cupcakes
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These festive turkey cupcakes will charm your guests at first sight but the best part is they're moist, rich and delicious chocolate cake on the inside.
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Ingredients
For the Cupcakes:
- ¼ cup sour cream 57g, room temperature
- ½ cup buttermilk 118mL, room temperature
- 2 medium eggs
- ¼ cup hot coffee 60mL
- ⅓ cup veggie oil 79mL
- 2 tsp vanilla extract 10mL
- 1 ½ cups all-purpose flour 180g
- 1 ⅓ cup granulated sugar 265g
- ¼ cup cocoa powder 20g, nice
- 1 tsp baking soda 6g
- ½ tsp kosher salt 2.5g
For the Vanilla Buttercream:
- 1 2/3 lbs confectioners sugar 700g 900g
- 1 lb butter 450g, unsalted, room temperature
- 1 tsp vanilla extract 5mL
- 1 tbsp whole milk 15mL
- 1/2 tsp kosher salt 2g
- Food Coloring
Instructions
For the cupcakes:
- Preheat to 350F. Add papers to a cupcake tin.
- Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients into the dry ingredients.
- Whisk until smooth and combined.
- Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
- Allow time to cool.
For the Vanilla Buttercream:
- In a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.
- Sift the confectioners' sugar into the creamed butter.
- Add 1 tsp vanilla, 1/4 tsp salt, and milk a tablespoon at a time until the desired smooth consistency is reached.
- Separate into buttercream into multiple bowls. A very small batch for the white and a larger batch for the red and chocolate.
- Add food coloring to create yellow, orange and red the turkey colors. Use cocoa to get the brown base color.
- Transfer each color to piping bags fitted with wilton 103 piping tips. Transfer the brown to a piping bag fitted with a large round tip.
For the Assembly:
- Start with a red ruffle around the perimeter of the cupcake. Leave a gap open for the body. Just move your hand back and forth to make the ruffle.
- Pipe an orange ruffle, then a yellow ruffle making sure to leave a void in the middle where the body and head will go.
- Pipe one continuous body and head. Make sure to use more pressure for the body so it's fatter than the neck/head
- Add a a dot of white buttercream for the eye and press an upside-down mini chocolate chip into the center
- Pipe a beak on the side of the turkey head with the yellow buttercream then add the waddle with a bit of red buttercream.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- If you prefer your frosting to be less sweet then try whipping up a batch of Swiss or Italian buttercream. Silky smooth and delicious!
- If you don't have a round tip just snip the end off a piping bag and it will work pretty well.
- Try some crazy colors for the feathers. You don't have to stick with the traditional fall palate.
Nutrition Information
Show Details
Serving
1cupcake
Calories
180kcal
(9%)
Carbohydrates
30g
(10%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
6mg
(2%)
Sodium
250mg
(10%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 180kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 250mg | 10% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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