— Emo Phillips
In the Thanksgiving spirit, I thought I'd participate in some good old-fashioned thievery this week. I was always told there's nothing like a little holiday spirit. Right? Right.
I had some leftover icing from my last cake, and it was feeling lonely. And a muffin has to look out for her icing. I'm sure you understand. I may have done some things I'm not proud of, but wouldn't you have done the same? It was in the name of love. Well, that and not throwing away perfectly good buttercream.
My acts of larceny number as follows:
1. A delicious yellow cake recipe, last seen in the company of Bakerella.
2. These fantastic turkeys from The Hungry Housewife.
48 double stuff Oreos
144 candy corns
24 malted milk balls
24 miniature Reese's cups
White, red, orange and black royal icing (or purchased decorating frosting)
3 large egg yolks (56 grams)
¼ cup plus 2 tablespoons sugar (75 grams)
¼ cups corn syrup (82 grams)
1 cup unsalted butter (227 grams)
1 tablespoon Godiva chocolate liqueur (14 grams)
3 ounces chocolate, preferably bittersweet
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
½ teaspoon butter flavoring
Using white icing, attach unwrapped a Reese's cup to one face of an Oreo, placing it off-center such that it comes to the edge of the cookie. Affix a malted milk ball to the same cookie such that it too comes to the edge of the cookie, but at a point 180° around the cookie. (In other words, the points at which the peanut butter cup and the malted milk ball touch the edges of the cookie fall on a line that bisects the cookie.) Repeat until half of Oreos are assembled this way. Allow icing to dry.
Apply icing between the two faces of the cookies, where the candy corns will be placed for feathers. (These should be the cookies to which candy is already attached.) The icing will go in an arc around the malted milk ball that almost forms a semi-circle. Press five candy corns into the icing and Oreo filling, spacing evenly. Repeat for remaining cookies.
Dot each malted milk ball twice with white icing, for eyes. Make a third line down the middle, thicker at the top than the bottom (an upside-down isosceles triangle), for the nose. Use two dark dots of icing coloring on top of the eyes to make pupils. Again, allow to dry.
Lay down all the remaining (plain) Oreos and attach a decorated Oreo to each, perpendicularly. The turkey should now be standing up. Be sure to leave enough space for one candy corn "tail feather" on the back, and for iced feet on the front.
Using orange icing, make two feet for each turkey (at the base of the Reese's candy). Use red icing, just under the nose, to make the snood. Allow to dry.
Place 1 cup butter on counter (it must be soft when used). Heave ready a greased 1-cup heatproof glass measuring cup.
Using an electric mixer, beat egg yolks until light in color. Meanwhile, combine sugar and corn syrup in a nonstick saucepan. Heat, constantly stirring, until mixture is bubbling throughout. Immediately pour into heatproof cup.
Turn the mixer off and pour a small amount of sugar in with egg yolks. Immediately beat for five seconds at high speed. Turn mixer off and add larger amount; beat again. Repeat until all sugar mixture is incorporated. Use a spatula to get all the sugar out of the heatproof cup. Continue beating until completely cool.
Gradually beat in butter, liqueur, and chocolate. Place in an airtight bowl. Buttercream will keep for 6 hours at room temperature, or a week in the refrigerator.
Preheat oven to 350°F. Grease and flour 24 muffin tins, or line with muffin cups.
Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs, one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into muffin tins. Hold each tin about three inches above your counter and carefully drop flat onto counter several times to ensure release of any air bubbles. Bake for 25 - 30 minutes (depending on your oven) until done. Cool in pans for 5 - 10 minutes.
Remove and immediately wrap each cupcakes in plastic wrap to seal in moisture. Cool completely on wire racks.
Ice cupcakes with buttercream. Place one turkey on top of each cupcake.