Have a little fun this Thanksgiving with cupcakes (yes, dessert cupcakes!) starring as your favorite Thanksgiving dishes!
Who doesn’t love mashed potatoes with a little gravy and butter? Yum! These are cute, festive, and are sure to be a hit with everyone! Don’t they look like a cute little bowl of your favorite potatoes? Don’t be fooled, these are totally dessert!
FOR THE CUPCAKES
- 1 stick butter, softened
- 1 cup white sugar
- 2 eggs
- 1 1/2 cups buttermilk, milk + 1 tsp. vinegar
- 1 1/2 cups flour
- 1 tsp baking powder
FOR THE FROSTING/TOPPING
- 1 1/2 sticks butter, softened
- 4 1/2 cups powdered sugar, sifted
- 1/2 cup shortening
- 1 tsp vanilla extract
- Store bought fondant or Marshmallow Fondant
- Yellow Food Coloring
- Caramel Topping
- Preheat oven to 350 degrees.
- Line a muffin tin with liners. Set aside.
- In a medium bowl, combine the flour and baking powder. Set aside.
- Add the vinegar into the milk and let sit for 5 minutes.
- Using a mixer, beat together the butter and sugar.
- Add in the eggs and buttermilk.
- Add the dry ingredients into the wet ingredients.
- Fill the cupcake liners 3/4 full with the batter and bake for 19-20 minutes.
- Let the cupcakes completely cool.
- Prepare the frosting by beating together the butter, powdered sugar, and shortening. Beat together for 2-3 minutes.
- Add in the vanilla extract.
- Using a decorating bag, frost the cupcakes. Do not frost them too high.
- Using a paper towel pat the frosting down so it resembles mashed potatoes.
- Using a back of the spoon, make a dent in the mashed potatoes.
- Fill in the dent with caramel topping.
- Using either store-bought fondant or marshmallow fondant, add in the yellow food coloring.
- Using a knife or a pastry knife, cut out a rectangle to resemble butter.
Check back because as I post each recipe (this one plus green beans, corn, and sweet potatoes), I’ll make sure to update each post with the links to the others so you can make a fun display of “side dishes” for your family dinner!