Cooking with Kids (Thanksgiving): Turkey Cupcakes

From the Recipe Shoebox.

The ingredients:

Cupcakes, baked
White frosting
Nutter Butters
(for turkey bodies)
Black decorating gel 
(for eyes)
Red fruit roll-ups, cut into small wedge shapes (for wattles)
Vanilla wafers
, halved (for wings)
Candy corn
(for back feathers)

Frost each cupcake with white frosting; set aside.   Using the black decorating gel, make the eyes and stick the fruit roll-up wedge shaped down (either with the black gel or a bit of the white frosting) to be the wattle.  Push the Nutter Butter "turkey body" down into the center of the cupcake.  Place two vanilla wafer halves on either side of the turkey to be the wings and finally making two rows, place several candy corns upside down back behind the turkey to be the tail feathers. 

NOTE:  If you  have food allergies which prevent you from using the Nutter Butter cookies, I have found that Pepperidge Farm Milano cookies work well as a nut-free, although slightly more expensive substitute .