Thanksgiving Cupcakes

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These cute chocolate cupcakes are a great way to celebrate Thanksgiving and are fun for all the family to enjoy. Kids will love moulding the chocolate sugarpaste and can really let their creative side go wild decorating the Turkey tailfeathers.

Method

  1. Preheat the oven at 200°C (180°C, gas mark 6) and line 12 muffin tins.

    Top Tip: Which cupcake cases to use
  2. Sift the cocoa powder into a bowl and mix with the boiling water to create a thick paste.

    • 40g Cocoa powder
    • 4tbsp Water (boiling)
  3. Add the remaining cake ingredients and beat together.

    • 3 Egg(s) (free range)
    • 165g Unrefined golden caster sugar
    • 175g Butter (unsalted)
    • 115g Self-raising white flour
    • 1tsp Baking powder
  4. Divide the mixture evenly between the cases, filling them 2/3 full.

  5. Bake in a pre-heated oven for 20 minutes until well risen and cooked throughout.

    Top Tip: Testing if your cupcakes are baked
  6. Leave the cupcakes to cool on a wire rack.

  7. To make the buttercream, beat the butter until softened and add the icing sugar and cocoa powder.

    • 100g Butter (unsalted)
    • 300g Icing sugar
    • 300g Icing sugar
  8. Gradually add the milk to loosen the buttercream to a piping consistency.

    • 40ml Milk (whole)
  9. Fill a piping bag and carefully pipe the buttercream on to each cupcake.

    Top Tip: Decorating- How to full and use a piping bag
  10. To make the turkeys head, roll a ball of chocolate sugarpaste.

  11. Make the eyes using small balls of white sugarpaste with black centres.

  12. The beak is made using orange sugar paste.

  13. For the tailfeathers, use an ice cream fan wafer and insert the bottom point into the cupcake sponge to hold in place.

    • 12 Fan wafer
  14. Using writing icing to make coloured dots on the fan wafer.

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