DUNCAN HINES® LARRY THE TURKEY CUPCAKES

Duncan Hines® Larry the Turkey Cupcakes image

Our turkey place card does double duty - letting guests know where to sit at the beginning of the meal and providing a dessert at the end. The turkey is especially delicious because of the pumpkin, caramel and ginger flavors. Pumpkin cupcakes are iced with caramel frosting and edged with caramel sprinkles to look like feathers, and the tail feathers are made from candy corn attached to a thin ginger cookie. Then name each turkey and let the fun begin!

Provided by @MakeItYours

Number Of Ingredients 14

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Ingredients

24 standard Duncan Hines Moist Deluxe Spice cupcakes baked in white paper liners
24 mini Duncan Hines Moist Deluxe Spice cupcakes baked in white paper liners
1 cup Duncan Hines Creamy Home-Style Vanilla Frosting
24 thin orange flavored scalloped cookies (e.g. Anna's)
2 cups candy corn
1 cup chocolate candy melts, melted (if making the turkeys the night before)
1 can (16 ounces) plus 1 cup Duncan Hines Creamy Home-Style Caramel Frosting
1 1/2 cups chocolate jimmies
12 marshmallows
24 pieces harvest corn
1 roll strawberry fruit leather (e.g. Fruit by the Foot)
48 brown candy coated chocolate covered sunflower seeds
1/2 cup Duncan Hines Dark Chocolate Fudge frosting
24 graham cracker sticks (e.g. Honey Maid Sticks)

Steps:

Spoon the vanilla and the chocolate frostings into separate ziplock bags. Snip a small corner from the bag with the vanilla frosting and pipe a dot of frosting near each scallop on cookies, to make 7 dots. Add the candy corn to the dots of frosting, pointed end facing center of cookies. (If making the night before, brush the backs of cookies with melted candy melts, to protect the cookies from moisture, and let set in the refrigerator until set, about 5 minutes) Continue with decorating.
Place the chocolate sprinkles in a small bowl. Spread the caramel frosting on top of all of the cupcakes, standard and mini, and make smooth. Roll the edges of the standard cupcakes in the jimmies to cover. Dip one edge of the mini cupcakes in the jimmies to coat.
Press the harvest corn in the center of the mini cupcakes, flat side in, to make the nose. Pipe 2 dots of the vanilla frosting on either side of the candy nose and insert the brown candies to make the eyes. Cut the red fruit leather into twenty four 1 1/2 inch tear drop shapes and lay over the harvest corn to make the waddle.
Spoon the chocolate frosting into a ziplock bag. Snip a very small corner from bag and pipe names on the flat side of graham cookies.
Snip a larger corner (1/4 inch) from bag with the chocolate frosting. Cut the marshmallows in half on the diagonal with clean scissors. Place a cut marshmallow near the edge of the cupcake, cut side down, with pointed end facing the center. Pipe a dot of chocolate frosting on side closest to the center. Place the decorated cookie with the empty edge pressed into the frosting to make the tail feathers. Add the mini cupcake on top and press into frosting slightly to secure.
Pipe a small dot of chocolate frosting in front of cupcakes and attach the graham cookies with names.
Arrange turkeys on table as place cards. Add 2 candy corns on the table next to the cupcakes to make the feet.