Oh, boy these are so fun to make! It does take some time to do these alone, so you could get the whole family involved in this fun Thanksgiving day project!
You can probably use any cupcake recipe for this (including boxed varieties.) I recommend using icing that won't dry out quickly, like a whipped variety if you are using canned. Also, the type of candy used could probably be changed as well, depending on what you can find. I used Mike and Ike's, but I think you could use Jujubes, Dots, or Mini-Swedish Fish in assorted colors. Life-Savers could probably be used as well, but I am not as confident in those! I will lay out the basic needs first and then provide recipes for everything according to how I made these cuties earlier tonight. (Thanks, Martha Stewart Cupcakes for the idea and recipes!)
You will need:
18 cupcakes
4 cups icing
1 Bag flaked coconut, toasted (see below in the recipes section)
1 Bag coconut marshmallows
dark chocolate sprinkles (the long kind)
candy that comes in assorted colors, like the varieties listed above (two boxes of Mike and Ike's worked for me)
toothpicks
*If you are using your own cupcake and icing recipe, skip to the assembly portion below.*
CHOCOLATE CUPCAKES
1 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I used Hershey's)
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3 Tablespoons vegetable oil
3/4 cup buttermilk (or sour milk: 3 teaspoons lemon juice mixed with enough milk to make 3/4 cup)
1 teaspoon pure vanilla extract
3/4 cup warm water
1. Preheat oven to 350ºF. Line standard muffin tins with paper liners (brown is a good color, but I had to use green!) With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking powder, salt, and baking soda. Reduce speed to low. Add eggs, buttermilk (or sour milk), oil, vanilla, and water and beat until smooth and combined, scraping down sides of bowl as needed.
2. Divide batter evenly into tins, filling each about 2/3 full. Bake, rotating the pan halfway through, until a cake tester or toothpick inserted comes out clean, between 15-20 minutes. Transfer tins to a wire rack and let cool for a few minutes and then take out cupcakes and let them cool completely on the rack. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight container.
Makes 18 standard cupcakes.
CHOCOLATE SWISS MERINGUE BUTTERCREAM ICING
5 Tablespoons semi-sweet chocolate chips
5 large egg whites
1 cup plus 2 Tablespoons sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature (important!) cut into tablespoons
1 1/2 teaspoons pure vanilla extract
1. In a heatproof bowl over simmering water, melt the chocolate chips until smooth. Remove from heat and let cool, stirring occasionally, about 20 minutes.
2. Combine egg whites, sugar, and salt in a heatproof bowl (I used the metal one) of a standing mixer. Set the bowl over a pan of simmering water and whisk the mixture constantly by hand until it it warm to the touch and completely smooth (sugar has dissolved.) It should feel smooth when rubbed between your fingers.
3. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool. (Test by touching the bottom of the bowl), about 10 minutes.
4. With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in the vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl and continue beating until the frosting is smooth. Fold in the melted and cooled chocolate until well incorporated.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to three days or freeze up to 1 month. Before using, bring to room temperature and beat with a paddle attachment on low speed until smooth again.
Makes about 5 cups of buttercream frosting.
TOASTED COCONUT
Place about 3/4 of the bag of flaked coconut on a lined baking sheet and toast in the oven at 350ºF, turning and stirring frequently, for about 10 minutes for a darker color.
*ASSEMBLY*
Ice the cupcakes with an offset spatula. Mound the icing slightly higher in the "back" to create a hump for the feathers (candy) to sit upon.
With a wet toothpick, poke two holes in a coconut marshmallow and insert the chocolate sprinkles in the holes to create eyes.
Cut a small slit where the mouth will go and insert an orange candy piece for the mouth. (I had to cut my candy slightly to make it fit and look better.)
Next stick a toothpick in the head and insert into the cupcake.
Insert alternating colors of candy into the mound of icing at the "back" of the cupcake to represent tail feathers.
Finally, sprinkle the toasted coconut over the icing and press lightly to adhere. Cover any portion of visible icing with the coconut.
You can make miniature versions as well, just use smaller cupcakes and cut the marshmallows into fourths and angle in a way so the sticky part of the marshmallow is facing down.
I know this is a long process, but you really save time by buying pre-made icing. Buying a boxed mix for cupcakes doesn't really save you any time, and probably costs more money. I would recommend just making them yourself. Have so much fun! Happy Thanksgiving!
