More than a few readers suggested that Saucy try to make the infamous turkey cupcakes from What's Up, Cupcake for Thanksgiving. Remember, it's Thanksgiving in Canada this weekend.
Saucy decided to give them a whirl. They are, after all, super cute. Super very cute.
Seriously... tiny turkeys on top of a cupcake? After making these turkey-cakes, Saucy has a few tips for you if you plan to give these a go.
Tip one: you can do lots of the prep work ahead of time.
Because, super very cute takes a lot of work. If you don't break this up into more than one session or you don't have help assembling them, you might snap. Which brings Saucy to:
Tip two: don't attempt to make more than a dozen of these unless you want to snap, or you have the patience of a Saint which Saucy does not. She did not quite snap but the level of pressure on her snap meter was about 8 out of 10 when she was finishing cupcake number nine so you do the math. Obviously, you could make the cupcakes themselves and a batch of buttercream frosting a day ahead of time. That would reduce the snap factor greatly.
Tip three: decide how many cupcakes you want to make and do the turkey legs a day or so ahead of time. They are simply honey wheat sticks (thin unsalted pretzels would work too) with a single Kraft caramel molded around the end. Warm the caramel in the microwave as suggested in the cookbook.
Tip four: the cookbook says to warm the caramel for five seconds to make it pliable, but in fact it took about twenty seconds in Saucy's microwave and the caramels were nice and fresh before she started, so again, you do the math based on the freshness of your caramels and the power of your microwave.
Tip five: if you're working ahead, melt two or three white candy melts in the microwave and dab the tips of the turkey legs for the bone detail and don't use frosting as suggested in the cookbook. It's sturdier.
Tip six: coat the corn flakes with the frosting mixture the day beforehand. It's a simple process, but spreading them out to dry is tedious and best done when you have time and you aren't in the middle of trying to cook a full Thanksgiving dinner, including a real turkey. This step involves melting 1/4 cup of prepared frosting that has been tinted light green with food colouring on high in the microwave for about fifteen seconds. Stir thoroughly and toss with one cup of corn flakes. Spread them out on a waxed paper lined cookie sheet to dry, at least thirty minutes (according to the book) or one hour (in reality).
Tip seven: yes, frosted flakes or any flaked cereal would also work.
Tip eight: when rolling an entire Kraft caramel thin to become the turkey skin, do so between sheets of waxed paper or silicone baking parchment.
Tip nine: use a melon baller to cut a little "neck" hole on the skin but don't discard the cut part:
Tip ten: when you roll the next caramel into a turkey skin, add the discarded bit from the last caramel. Saucy also found that rolling the caramel into a smooth ball in her hands before using the rolling pin to flatten it made it easier to roll.
Tip eleven: don't make a super huge pile of frosting on the top of the cupcake to turn into a turkey. A small cookie-dough scoop will do. Using your hands to ply apart the flattened caramel slightly to give it a round shape, place it over the ball of frosting.
Tip twelve: See how Saucy left some room around the edge of the cupcake? In the cookbook, the turkey was as big in circumference as the cupcake itself but that's a little unwieldy for decorating. Saucy went smaller... and cuter.
Use a knife to tuck the edges of the carmel under the frosting ball.
Use the heel of your knife to make the rear end of the turkey:
... like so! If a little of the white frosting squishes out from under the turkey skin, scrape it away with your knife.
Tip thirteen: mix up the remainder of your buttercream with some of the leaf green dye and pipe if all floppy like so around your turkey. This way, you don't have to worry about having enough frosting-coated corn flakes in green - it will all blend.
You can attach the turkey legs by moistening them with warm water and pressing them to the body of your bird.
The finishing touches: stuffing in the neck (made with bran bit cereal stirred with some chocolate frosting) and adding the corn flake "lettuce" around the edge of the cupcake.
If you have little green nonpareils add them to the stuffing to look like peas. You can shake a bit of cinnamon on the back of the turkey to look like seasoning, too.
If you have round red candies, or leaf sprinkles, those look cute too. Like little radishes and garnishes. Don't they look adorable, all together like that? You're guaranteed to get "oohs" and "aahs" when you open your cupcake caddy.
Harajuku Girl, who is back from Japan, loved them too. They were almost too cute to eat. They were super cute... super kawaii!