Everyone expects to see cranberry sauce and turkey at the Thanksgiving meal, but won’t they be surprised to find it back on the table for dessert? Before you balk at the idea of turkey in a dessert, consider other savory and sweet combinations that work: honey-glazed ham, duck with cherry sauce, and bacon with just about anything.
These cupcakes are baked directly in slices of turkey – no cupcake liners are needed! When baked, the turkey slices get hard and chewy and become a perfect shell for the small cakes. The cupcakes themselves are loaded with cranberries and they are topped with a decadent maple buttercream frosting. For extra maple flavor and an elegant look, the cupcakes may be dusted with maple sugar.
Turkey Cranberry Cupcakes
Makes about 18 cupcakes
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 large eggs
2/3 cup plain yogurt
½ teaspoon vanilla extract
1 cup cranberry sauce
1 cup dried cranberries
18 thinly sliced pieces of turkey
1. Preheat oven to 325 F.
2. Whisk flour, baking powder, and baking soda in a bowl.
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Beat eggs, yogurt, and vanilla into the butter/sugar mixture until blended.
5. Mix in cranberry sauce.
6. Fold in flour mixture until just combined.
7. Fold in dried cranberries
8. Place one slice of turkey in each well of the cupcake tin. Often, turkey slices will have small holes in them; make sure that any holes in the slices are not at the bottom or sides of the cupcake tin.
9. Spoon batter into the turkey, as shown in the photo.
10. Bake for 45 minutes or until a toothpick comes out clean. If you put this recipe into a normal cupcake liner sans turkey, it will bake in about 30 minutes.
Maple Buttercream Frosting
Note: Depending on how fat a swirl you want on your cupcakes, you may need to double this recipe.
½ cup unsalted butter, room temperature
1 ½ cup powdered sugar, sifted
¼ cup maple syrup
1. Beat butter and sugar until light and fluffy.
2. Mix in maple syrup
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm