Mini Thanksgiving Dinner Cupcakes Recipes

Steps:

• Bake and cool your favorite cupcake recipe.
• Place frosting on the cupcake and top each with a cookie while the frosting is soft to 'adhere' the cookie-plate to the cupcake.
• Slice the maple nut candies thin and layer them as 'turkey'.
• Dab some white frosting next to it for 'mashed potatoes' followed with a little dab of yellow gel food color as 'butter'.
• Melt your butterscotch or chocolate chips and thin with a little vegetable oil.
• Drizzle over the 'turkey' as gravy.
• Finish it off with the 'cranberries' (red colored sugar or non-perils) and little green 'peas' or 'beans'.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
• Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
• Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
• Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
• Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.