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Desserts

Easy Turkey Cupcakes

Easy Turkey Cupcakes recipe
photo by:kraft
An unconventional use for leftovers? No, these candy corn-studded cupcakes are dressed up as turkeys to celebrate the harvest. Cute. Easy. Turkey free.
time
prep:
20 min
total:
1 hr 25 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4
cup  powdered sugar
1
cup  cold milk
1
container  (16 oz.) ready-to-spread chocolate frosting
1
cup  thawed COOL WHIP Whipped Topping
2
cups  candy corn
24
 brown candy-coated chocolate pieces

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.

MEANWHILE, beat pudding mix, sugar and milk in large bowl with whisk 2 min. spoon into pastry bag fitted with round tip. Refrigerate until ready to assemble cupcakes.

USE small sharp knife to cut cone-shaped piece from top of each cupcake. Fill cupcakes with pudding mixture, piping about 1 Tbsp. pudding mixture into each cupcake. Replace cupcake tops.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Decorate with remaining ingredients to resemble turkeys as shown in photo.

Kraft Kitchens Tips

Make Ahead
Cupcakes can be decorated ahead of time. Store in airtight container in refrigerator up to 8 hours.
If You Don't Have a Piping Bag
Fill a resealable plastic bag with pudding mixture; seal bag. Cut one corner off bottom of bag, then use to squeeze pudding mixture from bag into cupcakes.
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