Gobble 'Em Up Cupcakes

My husband's family has this great Thanksgiving day tradition of making cute, little edible turkeys each year. We make them out of all kinds of candies and cookies and frosting. Both the kids and adults love getting creative, seeing who can make the silliest looking turkey and of course eating the ugly ones (aka the mistakes!) So this year when I saw that we had a Chocolate Rhubarb Cupcake recipe in the Thanksgiving Menu of the Holiday Collection, I just couldn't resist adding the fun factor to them and turning the cupcakes into turkeys as well. 

These cupcakes did not disappoint, if you have yet to try using one of our pound cake mixes as a cupcake … what are you waiting for? They make the most moist, decadant and flavorful cupcakes on the planet – and the addition of Rhubarb Strawberry Fruit Spread to the Classy Chocolate Pound Cake takes it to the next level of yumminess!

I simply prepared the cupcakes as the recipe indicated with the exception of frosting them. 

I put out the frostings and all the cookies and candies I thought would make a good turkey and let the kids go at it. And I think the results speak for themselves: so cute, silly and a great addition to our existing turkey treat tradition.

I hope you and your family have a fantastic Thanksgiving holiday!

Enjoy!

Janice

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Chocolate Rhubarb Cupcakes

Ingredients

Directions

  1. Preheat oven to 350°F. Prepare Classy Chocolate Pound Cake Mix according to package directions using water and butter. Divide half the batter amount 1 (12-count) greased muffin pan.
  2. Place 1 teaspoon Rhubarb Strawberry Fruit Spread in each cup of batter. Top with remaining cake batter. Bake 25 minutes.
  3. Remove from oven; let stand 10 minutes. Remove from pan. Cool completely. Frost cupcakes.

Makes 12 cupcakes.

Make ahead: Can be prepared up to 1 day ahead. Store in an airtight container.

Tips and Hints

  • You can make the cupcakes a day ahead of time and store in an airtight container.
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