Last night when I picked up the dog from doggy daycare (yes, I know he is spoiled) I found they had already started decorating for Christmas. Â Christmas? Â We just barely got done with Halloween….what happened to Thanksgiving? Â You know, be thankful before you start grubbing for presents. Â They finally agreed that maybe, just maybe, they should also have a turkey somewhere in the lobby.
So I am on a “Don’t Skip a Holiday” mission of sorts. Â That’s a very long way to say, aren’t these turkey cupcakes just freaking adorable? Â They are actually baked in flat bottom ice cream cone which is genius! Â We found this recipe on Tonya Staab‘s blog. Â The original recipe is from Klutz Kids Cooking. Yes, indeed, these are kid friendly, too!
Turkey Conecakes
Ingredients:
- 10 ice-cream cones (flat bottoms) – I actually found that waffle bowls worked great, but you may not need quite as many of these as they are a bit larger than the regular cones.
- 1 cup all-purpose flour – I used white wheat flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 3 tbs unsweetened cocoa powder
- 2 eggs
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup water
- 1/4 cup buttermilk
- 1 tsp vanilla
In addition to the above ingredients which cover what you need to make the basic Frosted Chocolate Conecakes in the book, here is what you will need to turn these into adorable turkeys.
- Chocolate icing
- Fish candies in a variety of colors
- Toothpicks
- Hershey’s Simple Pleasures – or alternative round chocolate candy such as mini Reece’s Peanut Butter cups, or even small round chocolate cookies.
- Candy eyeballs
- Wilton sparkle gel – yellow and red
Directions:
1.  Preheat your oven to 350F. In the mixing bowl, stir together flour, sugar, baking soda and salt.
2. In the saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted, remove from heat and combine with the flour mixture in the bowl.
3. Use a big spoon and mix till everything is well blended.
4. Add the eggs, buttermilk and vanilla, then beat again for another minute or two.
5. Put the ice cream cones into a muffin tin, or a big baking pan (we used a muffin tin). Pour the cake mixture into the ice cream cones. Fill to about an inch from the top. Bake them right away so the cones don’t get soggy.
Once the cupcakes are cooled you can started decorating.
- Begin by topping each conecake with chocolate icing.
- Place a round candy on top for the face.
- Insert a skewer into each of the fish candies and place them around the back side of the conecake like feathers.
- Put a little icing on the back of the candy eyballs and attach them to the candy face.
- Using the yellow and red sparkle gel pipe on a beak and wattle.