Gobbling Cupcakes
adapted from Magnolia Bakery ^[3] recipe.

Thanksgiving Planning: Bake 1 day ahead.

Prep Time: 45 mins  Cooking Time: 20 to 25mins

Cake Batter Ingredients
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temp
1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup milk
1 teaspoon vanilla extract

Frosting & Decorating Ingredients
1 stick unsalted butter, softened
1 pound confectioners sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 to 1 cup cocoa powder
1 bag candy corns
2 packages candy eyes ^[1]

Preheat the oven to 350 degrees. Prepare two muffin tins with liners. Set aside. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar and gradually beat until fluffy. Add the eggs one at a time beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the muffin pans, filling them evenly. Bake for 20 minutes or until a cake taster comes out clean. Cool completely before frosting.

To make the frosting place the butter in a large mixing bowl. Add 1/2 the sugar and alternate adding milk/vanilla, remaining sugar and cocoa to taste while beating on medium speed until creamy.

Frost the tops of the cupcakes and make a turkey using the eyes and the candy corns. Gobble gobble!