Turkey Cupcakes

Yield: 24 cupcakes

Ingredients:

Cupcakes:
1 package Pillsbury® Devils Food Cake
1-1/4 cups water
1/2 cup Crisco® Vegetable Oil
3 eggs

Frosting and Decoration:
1 can Pillsbury® Vanilla Frosting
1-1/8 cups candy corn pieces
34 large gundrops
2 small red gum drops

Preparation Directions:

1. Heat oven to 350° F. Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into paper-lined muffin cups.

2. Bake at 350° F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.

3. Frost tops of cupcakes with frosting. To form each body, take a large gum drop and press a piece of candy corn, large end down, into center of gum drop at an angle to resemble beak. Cut each red gum drop into 12 thin strips, about 1/4 inch long; press one strip below each beak to form "wattle." Place one completed gum drop in center of each cupcake. To form feathers, arrange about 5 candy corn pieces in half circle around edge of each cupcake, points toward center.

High Altitude: (Above 3500 Ft.)

1. See package for directions.