Thursday, November 19, 2009
1 cup sweetened coconut, shredded
12 prepared pumpkin cupcakes (pumpkin muffins will also work)
12 marshmallows (preferably chocolate, but the regular
white ones will work)
1⁄2 cup brown sugar (needed only if using regular marshmallows)
2 16-ounce containers chocolate frosting
24 semi-sweet chocolate chips
1 1⁄2 cups candy corn
1. Preheat oven to 350°F.
2. Spread coconut on a baking sheet and bake for about 10 minutes, until it begins to turn golden brown. Remove from heat immediately and place on paper towels to cool.
3. Spread cupcakes with chocolate frosting.
4. Dip top of each cupcake in coconut to fully cover it.
5. If using chocolate marshmallows, go directly to step 6. If using white marshmallows: brush surface of marshmallows with water then roll in brown sugar to coat.
6. To make the turkey heads:
a. Make two holes with a wet toothpick in the sides of marshmallows, about half an inch apart.
b. Push a chocolate chip into each hole for the eyes, pointed end out.
c. Cut a small slit into each marshmallow below the chocolate-chip eyes; insert the wide end of a piece of candy corn into each slit to make the beaks.
d. Place a small dollop of frosting on the bottom of each marshmallow head and press onto the top edge of each cupcake to keep head in place.
7. To make the tail feathers: Press 4-5 pieces of candy corn, pointed end down, into the end of the cupcake opposite from the marshmallow head.
Makes 12 cupcakes.