Turkey Cupcakes

This is less of a recipe and more of a tutorial. Making turkey cupcakes are really easy to do. These are top 14 allergen free using our Kate’s Safe and Sweet Chocolate Cake Mix and our Chocolate Frosting Mix.

To make these you’ll prepare our mixes as per the package, which I’ve detailed out below.

Turkey Cupcakes

Tools Needed:

• Mixing Bowls
• Hand Mixer / Stand Mixer
• Spatulas
• Mixing Spoons
• Measuring Cups / Spoons
• Muffin Tin
• Cupcake Liners
• Frosting Bag
• Frosting Tips

This recipe is for a full batch of cupcakes, but can be easily converted down to a smaller batch size following the package instructions which are also available here.

Cupcake Ingredients Needed:

• 1 x Kate’s Safe & Sweet Chocolate Cake Mix
• 5 tbsp canola oil 
• 1 cup milk of choice
• 1 tsp apple cider vinegar 

*these can be made with your choice of cupcake flavor.

Cupcake Mix Instructions:

1. Preheat oven to 375°F.  Line muffin tin with cupcake liners and set aside. (If baking a cake lightly spray the sides and bottom of your cake pan with the non-stick cooking spray.)
2. Stir together the milk and apple cider vinegar.
3. In a separate bowl, blend the cake mix, oil, and vinegar and milk mixture together until smooth. Scrape the sides of the bowl as needed.
4. Pour batter evenly into cupcake liners. (If using a cake pan, pour into prepared pan.)
5. Bake on middle rack for 18-21 minutes until toothpick comes out clean.
6. Remove the baking pan from the oven and place a wire cooling rack.
7. While the cupcakes are cooling prepare the frosting below.

Frosting Ingredients Needed:

• 1 cup of Kate’s Safe & Sweet Chocolate Frosting Mix
• 1/4 cup butter of choice
• 1/2 cup vegetable shortening
• up to 4 tablespoons of rice milk (or milk of your choice)

You may use 3/4 cup of your safe butter if you don’t want to use shortening.

Frosting Instructions:

1. In a large mixing bowl with hand mixers or a stand mixer, combine the butter and shortening together until smooth and creamy.
2. Add half of the contents of the frosting packet and 2 tablespoons of milk.
3. Whip on high speed for 3-4 minutes and add the other half of the frosting packet and up to 2 additional tbsp of milk.
4. Continue to whip until light and fluffy.

Additional Items Needed:

• Safe candy corn (we used YumEarth)
• Yellow round candy (we used No Whey Chocolates)
• Red sprinkles (sprinkles can be found here)
• Eyeball candies (optional – we used used a dab of vanilla frosting we had leftover from other cupcakes for the eyes)

How to Make your Turkeys:

1. Frost the cupcake with a butter knife or angled spatula.
2. Around one half edge of the cupcake, stick on the candy corn to mimic turkey feathers. The frosting is acting as the glue here.
3. Using a piping bag and large plain piping tip you will want to make the body of the turkeys face.
4. Add your eyeball candies (or you can use a small dab of vanilla frosting topped with chocolate frosting to make the eyes)
5. Place your yellow candy where his beak would be.
6. Insert a red sprinkle (we found the longer ones worked best) for his gobbler.

My kids were excited for these cupcakes which got them into the mood for the upcoming Thanksgiving holiday.  Gobble Gobble!

Be sure to check out more recipes here.