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Turkey Cupcakes Fun Flavorful: 7 Creative Ideas for Thanksgiving

Turkey Cupcakes Fun Flavorful
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Easy Turkey Cupcakes Recipe: A Fun & Flavorful Meal Idea!

Ingredients

Scale
  • 1 ¼ cup (156 g) all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (96 g) unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1 cup (240 mL) boiling water
  • ½ cup (120 g) sour cream or plain greek yogurt, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (226 g) unsalted butter, room temperature
  • 2 cups (240 g) confectioners’ sugar, sifted
  • ½ cup (48 g) unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease or line a standard 12-cup muffin tin.
  2. In a large bowl, combine finely chopped yellow onion, minced garlic, large egg, whole milk, ketchup, and Worcestershire sauce. Whisk until well combined. Stir in panko breadcrumbs, dried sage, dried thyme, finely crushed rosemary, salt, pepper, and fresh parsley (if using). Gently fold in the ground turkey until just combined; do not overmix.
  3. Evenly divide the turkey mixture among the 12 prepared muffin cups, gently pressing down. Bake for 20-25 minutes, or until an internal temperature of 165°F (74°C) is reached and tops are nicely browned.
  4. Remove the muffin tin from the oven and let the turkey cupcakes rest in the tin for 5-10 minutes. Then, gently transfer them to a wire rack to cool completely before topping.
  5. Peel and cut 2 pounds (900g) Yukon Gold potatoes into 1-inch cubes. Boil in salted water for 15-20 minutes until fork-tender. Drain thoroughly and return to the hot pot over very low heat for 1-2 minutes to dry. Mash with softened unsalted butter and warmed whole milk (and cream cheese/sour cream if using) until smooth and creamy. Season with salt and pepper. Let cool slightly.
  6. Once cooled, transfer the mashed potatoes to a piping bag fitted with a large star tip.
  7. Pipe a swirl of mashed potatoes onto each cooled turkey cupcake. Top with a dollop of cranberry sauce. Insert two broken pretzel sticks into the back of the mashed potatoes for ‘legs’ or ‘feathers’. Optionally, add black olive slices for ‘eyes’ and small pieces of red bell pepper or carrot for ‘wattles’. Garnish with finely snipped fresh chives. Serve warm or at room temperature.

Notes

    Nutrition

    Find it online: https://quizsavor.com/turkey-cupcakes-fun-flavorful/

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