Step 1: What You Need for the Turkeys
24 mini cupcakes baked in white paper liners
48 candy eyeballs
1/2 cup of vanilla frosting
24 pieces of Anna's Ginger Thins
96 pieces of candy corn
24 pieces of Indian candy corn
1 red fruit by the foot
Step 2: Baking & Icing the Cupcakes
The Carrot Cake yields 24 standard cupcakes and 24 mini cupcakes, which is exactly what you need.
Preheat the oven to 350 degrees.
2 cups of flour
2 cups of sugar
1 1/2 cups of vegetable oil
2 teaspoons of baking power
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/8 teaspoon of cloves
1 bunch of carrots
Blend sugar and oil. Add eggs.
Sift flour, baking powder & baking soda, salt, cinnamon, nutmeg, cloves.
Fold in carrots last (grate carrots)
Mini Cupcakes 15-18 minutes or until golden brown
Standard Cupcakes 22-30 minutes or until golden brown
2 packs of 8 oz. cream cheese
1 stick of unsalted butter
2 teaspoons of vanilla extract
2 cups powdered sugar
Beat cream cheese and butter until creamy then add vanilla extract. Gradually add powdered sugar.
* I added a teaspoon of cinnamon and a few drops of brown food coloring to get the icing to a caramel color.
* After completing these cupcakes, I discovered that Cream Cheese icing was definitely not the best icing to use for these cupcakes. I would suggest using buttercream being that the decorations would hold nicely on this icing.
Frost both standard and mini cupcakes and set aside.