Gobble, gobble! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving āturkeys.ā Coconut marshmallows are available at specialty stores and online; if you canāt find them, make your own: Coat marshmallows with buttercream and then dip them in ground, toasted coconut.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Using a flexible spatula, fold melted and cooled chocolate into buttercream. Use an offset spatula to spread buttercream over cupcakes in a smooth layer.
Step 2
With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes. Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak. Press marshmallow heads onto cupcakes. Press 5 more gummy fish into each cupcake to make tail feathers. Sprinkle toasted coconut over cupcakes to cover completely. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.
