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Tom Turkey Cupcakes

It’s a novel idea to dress your turkey cupcakes this season…with cookies, of course! We’ve used heart Cut-Outs Fondant Cutters to cut feathers and wings and large open end of tip 1A to cut the plump round face.

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Instructions:

Step 1

One day in advance, make cookies. Roll out cookie dough 1/8 in. thick. Use medium heart Cut-Out to cut out five medium hearts and the wide end of tip 1A to cut one circle for head. Bake and cool completely.

Step 2

Prepare royal icing. Tint portions brown, red, yellow, orange and a small amount of black.

Step 3

Decorate two wings. Use tip 3 and full-strength brown icing to outline two heart cookies. Use tip 3 and thinned brown icing to fill in wings. Let set.

Step 4

Decorate tail. Use tip 3 and full-strength red icing to outline three heart cookies. Let set. Use tip 3 and thinned yellow icing to fill in heart. Let set.

Brush edge of cookie with damp brush. Position cookie on parchment paper and sprinkle edge with red sugar. Brush off excess sugar.

Use tip 3 and full-strength orange icing to pipe a smaller heart; cover with orange sugar and brush off excess. Use tip 3 and full-strength yellow icing to pipe heart in center of cookie; cover with yellow sugar and brush off excess.

Step 5

Decorate turkey face. Use tip 3 and full-strength brown icing to outline round cookie. Use tip 3 and thinned brown icing to fill in cookie. Use tip 3 and full-strength orange icing to pipe beak on face. Let set. Use tip 3 and full-strength red icing to pipe wattle on beak. Use tip 2 and full-strength black icing to pipe eyes.

Step 6

Bake and cool cupcakes. Spatula ice smooth with chocolate icing. Position tail cookies about 1/2 in. from back of cupcake. Position center cookie higher than two side cookies. Insert wings in sides of cupcakes and attach face; use additional icing if need.