Decorated Thanksgiving Cupcakes

Directions

1. Start by piping orange frosting onto cupcakes using a Wilton 1M tip to create a tall pumpkin shape.
2. Finish the pumpkin by piping a swirl on top, then add a chocolate chip or pretzel stem. Optionally add green frosting for leaves and vines.
3. For a different pumpkin look, use a large round tip (Wilton 1A or 2A) filled with orange frosting.
4. Pipe curved lines from the outside edge toward the center to form pumpkin ridges.
5. Complete the pumpkin with a straight line down the middle and a stem. Add optional green frosting leaves or vines.
6. Melt yellow, red, orange, and brown candy melts according to the package instructions.
7. Using a spoon or offset spatula, spread the melted chocolate into feather shapes on parchment paper and let them dry completely.
8. For the turkey head, place a mini peanut butter cup, half a mini candy bar, or pipe a dollop of brown frosting.
9. Arrange the dried candy melt feathers around the head to create a fan of feathers.
10. Using a small amount of frosting as glue, attach candy eyes, a nose made from an orange M&M or candy corn piece, and a red waddle if desired.
11. Spread a thin layer of brown frosting on top of a cupcake, then place it frosting-side down on a piece of parchment paper.
12. Refrigerate or freeze the cupcakes for 15-20 minutes until the frosting is firm.
13. While the cupcakes chill, cut mini Reese's peanut butter cups in half.
14. Once firm, gently peel the parchment paper from the cupcakes.
15. Attach a halved peanut butter cup to the bottom half of the cupcake using a dab of frosting as glue.
16. Surround the peanut butter cup with candy corn to resemble feathers.
17. Use frosting to glue on candy eyes, an orange nose, and a red waddle to complete the turkey face.
18. Pipe colored frosting onto a cupcake in a swirl or other pattern.
19. Place an unwrapped Reese's peanut butter cup, cut horizontally in half, on top of the frosting.
20. Add a bit of frosting to the center of the Reese's and top with a mini peanut butter cup.
21. Pipe a small ring of frosting around the base of the mini cup and place an M&M on top.
22. As before, spread a thin layer of brown frosting on a cupcake and press it frosting-side down onto parchment paper.
23. Freeze the cupcake for 15-20 minutes until the frosting is firm.
24. While waiting, fill a pastry bag fitted with a small flat basketweave tip (Wilton or Ateco 44) with cream-colored frosting.
25. When firm, carefully remove the cupcake from the parchment.
26. Pipe a border around the edge of the cupcake using the cream frosting, moving the tip back and forth to create a pie crust effect.
27. Finish with a small dollop of white frosting in the center to mimic whipped cream.