It’s Never To Late to Be Thankful

Better late then never.

I am thankful that it is never too late to be thankful.

Over here in Austria Thanksgiving is not a tradition and it is not my tradition. However since moving to Austria and having so many American friends we are always invited to a friend’s annual thanksgiving party. It’s something I look forward to each year now and very thankful to this wonderful friend for inviting us.

I know this is too late as I wanted it to be a surprise for my friend and the guest’s at the party but maybe it’s something you can do for your next Thanksgiving celebration.

I stumbled across this easy craft project here, whilst I was searching for Thanksgiving cupcake ideas. I didn’t have orange and brown cupcake liners so instead I used crepe paper. It turned out well I think?

Here is what you will need:

Buttons large and small

Hot glue gun

Skewers or candy sticks

Candy corn

Crepe paper in brown, yellow/orange and red

Scissors

What to do:

Cut the crepe paper into 3 different round sizes (I made templates out of cardboard and traced out the circles):

  • Brown 11cm diameter
  • Yellow/Orange 10.5cm diameter
  • Red 9.5cm diameter

1 of each colour per turkey topper

Lay the 3 circles together from largest to smallest and fold in half.

Break the skewers in half otherwise they will be too long. But if you are using normal candy/lollipop sticks you’ve saved yourself a step.

Using the skewer poke a hole in the center.

Cut slits into the crepe paper to create feathers

Glue approx 2.5cm – 3cm of the skewer in place. You need this much inside the crepe paper for when you glue the buttons and candy corn in place, if not you turkey will flop down as the crepe paper is not that sturdy.

Make sure you also glue in between the layers of crepe so that they all stick together, only a small amount of glue between each layer is required.

Glue buttons into place, large button as the body and smaller button as the head.

Glue candy corn into place as the beak.

So this is what it should look like. Large button on the bottom, small button on the top and candy corn as the beak on the bottom of the small button. Now you can see what I mean about leaving 2.5cm – 3cm of the skewer inside as support.

The turkeys ready to party.

Sweet Potato Cupcakes with Toasted Marshmallows

(recipe adapted from Cooking Classy)

Ingredients:

1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/4 cup butter, softened
2/3 cup packed light-brown sugar
1 egg
1 tsp vanilla extract
1/2 cup buttermilk
3/4 cup sweet potato puree*

Topping:

2 Tbsp Demerara sugar
3 cups mini marshmallows

Directions:

Preheat oven to 180°C.
Line 12 cupcake cups with paper liners, set aside.
In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside.
In the bowl of an electric mixer, whip together butter and brown sugar until lighter and slightly fluffy about 3 – 4 minutes.  Stir in egg and vanilla.
Slowly add in dry ingredients alternating with buttermilk.  Stir until well combine.  Mix in sweet potato puree.
Fill cupcake pan 2/3 full.  Sprinkle 1/2 tsp Demerara sugar over each cupcake.
Bake 19 – 21 minutes until toothpick inserted in center comes out clean.
Cool 5 minutes in muffin tins before removing to wire rack to cool.  Cool cupcakes on wire rack at least 10 minutes.
I didn’t fill the liners too much so that there would be a lip between the edge of the liner to the baked dough, this way the marshmallows would stay in place and wouldn’t topple all over the place.
Spread mini marshmallows over each cupcake, keeping the marshmallows close together.  Heat oven to broil/grill.
Place the covered cupcakes with marshmallows in the oven under broiler/grill (DO NOT WALK AWAY FROM THEM), cook about 30 seconds – 40 seconds until they start to brown slightly.
Remove from oven and set aside till ready to serve.
*I used fresh sweet potatoes in mine:
To do this preheat oven to 200°C.  Poke 1 medium sweet potato several times, place on a baking sheet in the oven and bake until soft about 1 hour.  Allow to cool slightly, then peel and puree potato in a food processor, or mash.  You can also use canned pureed sweet potatoes if you’d like.

Whoala!! My Thanksgiving cupcakes. Time to *gobble gobble*

I am thankful I finally managed to post this.

I am thankful to all my readers for all your support, likes and comments.

😉

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Category : Cupcakes, Recipes, Tutorial
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