Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.

　　

Ingredients

Makes 24 cupcakes

　　

For the cupcakes:

1 1/4 cups sifted all-purpose flour

　　1 1/2 teaspoons baking powder

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1/4 teaspoon salt

　　8 tablespoons unsalted butter

　　1 cup sugar

　　2 large eggs

　　1/4 cup water

　　1 cup fresh or frozen cranberries

　　

For Vanilla Cream Cheese Frosting:

4 tablespoons unsalted butter

　　4 cups sifted confectioners' sugar

　　1/4 teaspoon pure vanilla extract

　　6 ounces cream cheese

　　

For the decoration:

1/4 pound each brown, white, black, and orange fondant

　　Fondant roller

　　Piping gel

　　144 pieces of candy corn

　　

For the cupcakes:

Step 1

To make the cupcakes: Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.

　　

Step 2

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.

　　

Step 3

Add each egg slowly, one at a time, mixing after each addition.

　　

Step 4

Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.

　　

Step 5

Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.

　　

Step 6

Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

　　

Step 7

Let the cupcakes cool and then frost with Georgetown Cupcake's signature swirl (see note)

　　

For Vanilla Cream Cheese Frosting:

Step 8

In the bowl of a stand mixer or in a bowl with a handheld electric mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.

　　

For the fondant turkeys:

Step 9

Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.

　　

Step 10

Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.

　　

Step 11

Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey’s eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey’s head.

　　

Step 12

Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey’s beak. Attach it to the turkey’s head using piping gel or water.

　　

Step 13

Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.

　　

Step 14

Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.

　　

Step 15

Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey’s body to form another layer of feathers.

　　Directions for Georgetown Cupcake’s signature swirl:

　　The frosting on our cupcakes has a certain “style” to it—a perfect little cloud that reaches a pretty peak in the center. It’s just the right amount of frosting—not too much, not too little—and it looks neat and sweet. Everyone is always asking us how to do it. So here, without further ado, is our secret!

　　Transfer your frosting into a disposable plastic piping bag fitted with a large round metal tip. Be sure to whip up your frosting so it is light and airy. You don’t need to twist the top of your bag—you can just hold it closed with one hand and use your other hand to hold the bag near the bottom and squeeze. Start in the center of the cupcake, applying pressure to the bottom of the bag, and guide the tip around the cupcake in a circular motion, then end in the center with a burst of pressure. Try to move quickly and confidently. If you go too slowly, the frosting may come out uneven.

　　From Sweet Celebrations: Our Favorite Cupcake Recipes, Memories, and Decorating Secrets That Add Sparkle to Any Occasion © 2012 by Katherine Kallinis Berman and Sophie Kallinis LaMontagne. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.