TV Dinner Cupcakes
This unique cupcake recipe is courtesy of Karen Tack and can be found in her cookbook, "Hello, Cupcake!" To make the drumstick cupcakes, first download and print the bone template.
- Yield: Makes 6 cupcakes
Source: The Martha Stewart Show, April Spring 2008
- 6 vanilla cupcakes Vanilla Cupcakes, baked in silver foil liners
For the Drumsticks
- 1/4 cup white chocolate melting wafers, melted
- 1 cup Vanilla Frosting
- 3 plain store-bought doughnut holes
- 1 cup cornflake crumbs
For the Mashed Potatoes
- 1 yellow fruit chew, such as Laffy Taffys or Starbursts, cut into a 1-inch square
- 3 tablespoons Vanilla Frosting
- 1/2 tablespoon store-bought caramel sauce, heated
For the Peas and Carrots
- 3 orange fruit chews, such as Tootsie Fruit Rolls or Starbursts, cut into 1/4-inch cubes
- 2 tablespoons Vanilla Frosting
- Green gel food coloring
- 2 tablespoons hard green candies, such as Runts
For the Chocolate Pudding
- 3 tablespoons Karen Tack's Chocolate Frosting
- 1 teaspoon colored sprinkles
To make the drumsticks: Place the bone template on a baking sheet. Cover with parchment paper; set aside. Place melted chocolate into a resealable plastic bag and snip a 1/8-inch corner from the bag. Following the bone template, pipe an outline onto the parchment paper. Fill the bone in with chocolate and lightly tap pan to smooth top of chocolate. Repeat process 3 times. Refrigerate until firm, about 5 minutes.
Spread vanilla frosting on top of 3 cupcakes, mounding it slightly. Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.
Place cornflake crumbs in a medium bowl. Gently press frosted cupcakes in crumbs to cover completely. Place cupcakes in a 6-cup disposable aluminum cupcake baking tray.
Using a sharp knife, make a small slit in the top of each crumbed doughnut hole. Carefully peel 1 chocolate bone from the parchment paper and insert the pointed end into one of the slits. Repeat with remaining 2 bones and cupcakes.
To make the mashed potatoes: Spread vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place cupcake in aluminum baking tray. Place yellow fruit chew in the well at an angle. Drizzle caramel sauce on top of cupcake so that it fills the well and spills over like gravy.
To make the peas and carrots: Color vanilla frosting with green food coloring and spread on top of 1 cupcake. Arrange orange fruit chews and green candies on top of cupcake, pressing them into the frosting. Place cupcake in aluminum baking tray.
To make the chocolate pudding: Place chocolate frosting in a resealable plastic bag; press out all the excess air and seal to enclose. Snip a 1/4-inch corner from the bag. Pipe chocolate frosting into a spiral swirl onto the remaining cupcake. Top with sprinkles and place in aluminum baking tray. Serve.