Turkey Cupcakes Recipe

Cut a strip of brown cardstock (1 strip for each cupcake) about 1 ¼ inch wide by 10 inches long; you will use this to wrap the cupcake for the turkey body.

Cut 2 turkey feet for each Turkey Cupcake from the yellow card stock. Make the each leg about 1 inch tall, with a triangle at the bottom. Then cut an upside down "w" to make the turkey's toes.

Glue the 2 turkey feet to the center of the brown cardstock strip, and set it aside to dry.

Push 8 pieces of candy corn into the cream of an Oreo cookie, so that the narrow tip is wedged between the 2 Oreo discs and the wide end of the candy corn is sticking out to look like the turkey's tail. Fan the candy corns around 2/3 of the circumference of the cookie (see photo).

Add a turkey beak to the Nutter Butter cookie by using the yellow decorator icing. Pipe a small bit onto the top center of the cookie, then lift up while you're still squeezing, and release to make a beak (see photo).

Add a gobbler to the turkey face with the red decorator icing: start squeezing icing just above the beak, and around one side of the beak. Then, squeeze more red icing just below the beak.

Use black decorator icing to make two eyes above the beak.

Once the glue has completely dried, wrap the brown strip around one of the cupcakes and tape it in place with the turkey legs in front.

Ice the cooled cupcakes with chocolate icing. Use a wide round decorator tip, or cut a hole in the corner of a plastic bag, to pipe a thick round tube of icing on top of the cupcakes (make sure the frosting is thick enough to insert the cookies into it).

Assemble the Turkey Cupcakes: once the brown wrap is in place, inserting the Oreo into the icing in the back of the cupcake for the tail, and then insert the Nutter Butter into the icing in the front for the head (see photos). Serve!