Thanksgiving 'side dish' cupcakes

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By Jennifer Thomas By Jennifer Thomas

Chef Jay Murphy from the KAK Shop shows how to make creative "side dish" cupcakes perfect for a whimsical Thanksgiving.

"Thanksgiving Dinner" Cupcakes
Yields 12 standard cupcakes

Vanilla Cupcake:
1-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup milk
1/2 cup butter (room temperature)
2 large eggs
1 teaspoon vanilla

Preheat oven 350 degrees. Line cupcake pan with liners. In small bowl add the eggs and vanilla and beat slightly, set aside. In bowl of mixer add the flour, baking powder, salt, sugar, milk and butter, mix with paddle on medium speed for 1-1/2 minutes. Stop and scrape down the sides. Add 1/3 of the egg mixture and beat on medium/high for 20 seconds, repeat 2 more times. Fill liners 2/3 full. Bake in center of oven for 20 minutes or until the top springs back firm. Transfer to wire rack to cool completely.

1/2 cup butter
1 teaspoon vanilla
4-1/2 cups powdered sugar
4 Tablespoons milk (plus or minus)

In bowl of mixer add butter using paddle beat until smooth. Add powdered sugar one cup at a time on low speed. Add vanilla and beat on medium/high. Slowly add milk 1 Tablespoon at a time and beat after each addition, to desired consistency. Frosting may be colored by adding food coloring.

Brown fondant
Green Skittles
Yellow Skittles
Orange Starburst
Yellow Starburst

Use to create mashed potatoes, peas and carrots, pumpkin pie and corn on the cob.