Turkey Cupcakes
User Reviews
5
Turkey Cupcakes
Description
These cupcakes combine cocoa powder and hot coffee with buttermilk and sour cream to create a moist and tender chocolate cake with rich undertones. Eggs and vegetable oil yield a smooth batter that bakes into evenly domed cupcakes with a soft crumb. The vanilla buttercream frosting is prepared with unsalted butter and confectioners sugar, whipped to a light, creamy texture.
The buttercream is divided and tinted with various food colorings such as yellow, orange, and red to mimic turkey feathers when decorating. This adds a festive visual element alongside the chocolate base.
Measuring flour by weight ensures the correct texture, as too much flour can dry the cupcakes. Substituting whole milk yogurt for sour cream is possible without altering flavor noticeably. For less sweet frosting options, Swiss or Italian buttercream is suggested.
If a round piping tip is unavailable, snipping the end off a piping bag allows for effective decoration. Creative color combinations extend beyond traditional autumn hues, offering display flexibility.
Ingredients
For the Cupcakes:
- ¼ cup sour cream 57g, room temperature
- ½ cup buttermilk 118mL, room temperature
- 2 egg medium
- ¼ cup coffee 60mL, hot
- ⅓ cup vegetable 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 900g, 700g
- 1 lb butter 450g, unsalted, room temperature
- 1 tsp vanilla extract 5mL
- 1 tbsp milk 15mL, whole
- 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
- Weigh flour to avoid adding too much and drying out cupcakes; fluff and level if measuring by volume.
- You can substitute whole milk yogurt for sour cream without affecting flavor.
- For a less sweet frosting, try Swiss or Italian buttercream instead of vanilla buttercream.
- If you lack a piping tip, cutting the end off a piping bag can still produce usable frosting shapes.
- Feel free to use vibrant or non-traditional colors for decorating turkey feathers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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