Recipe courtesy of

Thanksgiving Dinner/Turkey Leg Cupcakes

  • Level: Intermediate
  • Total: 1 hr 25 min (includes chilling time)
  • Active: 1 hr
  • Yield: 15 to 20 cupcakes
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Ingredients

Vanilla frosting

Brown gel food dye

15 to 20 baked vanilla cupcakes, cooled

15 to 20 donut holes

1 box graham cracker crumbs 

1 to 2 bags white candy melts 

Directions

Special equipment:
pipette bag; bone-shaped candy molds
  1. Dye some vanilla frosting with some brown gel food dye to a light brown color. Frost the cupcakes with the dyed brown frosting. Place a donut hole on top of each of the frosted cupcakes and place in the fridge for 10 minutes to ensure it sticks.
  2. Remove the cupcakes from the fridge and frost over the donut holes so no cake or donut is showing. Dip each cupcake in graham cracker crumbs until no frosting is visible.
  3. Melt the white candy melts in a pipette bag in the microwave. Once liquid, pipe it into bone-shaped candy molds and place in the fridge for 10 to 15 minutes to allow them to harden.
  4. Cut small holes in the top of the donut holes on each cupcake. Remove the bone mold from the fridge and pop out the candy bones. Break them in half and wiggle one half into each of the holes on top as turkey legs. Use toothpicks for support if necessary.

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