This month we will be dedicating each post to one of our favorite holidays of the year - Thanksgiving. And to start us off we are sharing with you an out of the box cupcake dessert.
If you are tired of serving the same old boring apple pie or pumpkin pie, then why not serve up this sweet version of a TV turkey dinner with all the fixings.
TV Dinner Cupcakes
Serves 6
Supplies Needed:
1 aluminum muffin tray, with 6 spots
6 cupcakes, baked in foil liners
White frosting (at least 1 container)
Green food coloring
3-4 Orange fruit chews (Starbursts, Tootsie Fruit Rolls), cut into 1/4 inch cubes
Green hard candies, such as Runts or Skittles (I liked the Runts best)
1/4 cup white melting chocolate
1 c crushed cornflakes
3 plain donut holes
1 Yellow Fruit Chew (Starburst, Toosie Fruit Rolls, Laffy Taffy), cut into a 1 inch cube
Caramel Sauce, slightly warmed for easier pouring
2-3 Tbsp. Chocolate frosting
Colored Sprinkles
For the Vegetables:
1. Tint about 2-3 Tbsp. of the white frosting bright green and frost 1 cupcake with the green frosting. Arrange cut up orange fruit chews and green hard candies on top, to look like peas and carrots.
Supplies Needed:
1 aluminum muffin tray, with 6 spots
6 cupcakes, baked in foil liners
White frosting (at least 1 container)
Green food coloring
3-4 Orange fruit chews (Starbursts, Tootsie Fruit Rolls), cut into 1/4 inch cubes
Green hard candies, such as Runts or Skittles (I liked the Runts best)
1/4 cup white melting chocolate
1 c crushed cornflakes
3 plain donut holes
1 Yellow Fruit Chew (Starburst, Toosie Fruit Rolls, Laffy Taffy), cut into a 1 inch cube
Caramel Sauce, slightly warmed for easier pouring
2-3 Tbsp. Chocolate frosting
Colored Sprinkles
For the Vegetables:
1. Tint about 2-3 Tbsp. of the white frosting bright green and frost 1 cupcake with the green frosting. Arrange cut up orange fruit chews and green hard candies on top, to look like peas and carrots.
For the Mashed Potatoes:
1. Frost 1 cupcake with white frosting, mounding slightly on top, and making a small well on top with a spoon.
2. Drop the yellow Starburst at an angle in the well, and pour heated caramel sauce over the frosting and Starburst, allowing it to drip down the sides, to look like gravy.
1. Frost 1 cupcake with white frosting, mounding slightly on top, and making a small well on top with a spoon.
2. Drop the yellow Starburst at an angle in the well, and pour heated caramel sauce over the frosting and Starburst, allowing it to drip down the sides, to look like gravy.
For the Dessert Cupcake:
1. Frost or Pipe chocolate frosting on top of one cupcake. Sprinkle with colored sprinkles.
1. Frost or Pipe chocolate frosting on top of one cupcake. Sprinkle with colored sprinkles.
For the Chicken Legs:
1. Draw yourself a bone template. Place it on a cookie sheet and cover with a piece of wax paper. Melt the white chocolate wafers in a small freezer duty Ziploc bag. Microwave in 20-30 second intervals, massaging the bag after each time. Repeat the process until the chocolate is completely smooth.
2. Press the air out of the bag, seal it, and snip a small corner form the bag, making yourself a piping bag. Pipe the bone outline onto the wax paper. Fill in the outline with the chocolate and tap the pan lightly to smooth the top of the chocolate. Repeat and make at least 3 bones, although I recommend making more, in case you break one. Refrigerate bones, until firm.
3. Lightly frost 3 cupcakes with white frosting.
4. Frost the donut holes with white frosting and place on top of the cupcakes. Now using the white frosting, frost around the donut holes to make smooth, rounded surface that tapers slightly at the top.
5. Pour crushed cornflakes into a shallow bowl. Press donut topped cupcakes into the cornflakes, covering completely. Do this carefully. As I turned my cupcake sideways, my donut hole started to slide off. You may have to sprinkle the cornflakes over the top of the cupcake and lightly press it into the frosting with your hands. Place the cupcakes in the aluminum tray.
6. With a very sharp knife, make a slit along the top of the donut hole. It needs to be deep enough and wide enough for the chocolate bone to slide into at least 1/2 an inch. Carefully insert the chocolate bones into the slit you've made.
1. Draw yourself a bone template. Place it on a cookie sheet and cover with a piece of wax paper. Melt the white chocolate wafers in a small freezer duty Ziploc bag. Microwave in 20-30 second intervals, massaging the bag after each time. Repeat the process until the chocolate is completely smooth.
2. Press the air out of the bag, seal it, and snip a small corner form the bag, making yourself a piping bag. Pipe the bone outline onto the wax paper. Fill in the outline with the chocolate and tap the pan lightly to smooth the top of the chocolate. Repeat and make at least 3 bones, although I recommend making more, in case you break one. Refrigerate bones, until firm.
3. Lightly frost 3 cupcakes with white frosting.
4. Frost the donut holes with white frosting and place on top of the cupcakes. Now using the white frosting, frost around the donut holes to make smooth, rounded surface that tapers slightly at the top.
5. Pour crushed cornflakes into a shallow bowl. Press donut topped cupcakes into the cornflakes, covering completely. Do this carefully. As I turned my cupcake sideways, my donut hole started to slide off. You may have to sprinkle the cornflakes over the top of the cupcake and lightly press it into the frosting with your hands. Place the cupcakes in the aluminum tray.
6. With a very sharp knife, make a slit along the top of the donut hole. It needs to be deep enough and wide enough for the chocolate bone to slide into at least 1/2 an inch. Carefully insert the chocolate bones into the slit you've made.
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