For the cupcakes:

1. Preheat to 350F. Add papers to a cupcake tin.
2. Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
3. Add the wet ingredients into a large bowl and whisk together.
4. Add the wet ingredients into the dry ingredients.
5. Whisk until smooth and combined.
6. Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow time to cool.
8. For the Vanilla Buttercream:
9. In a standing mixer fitted with a paddle attachment, beat the butter until light and fluffy.
10. Sift the confectioners’ sugar into the creamed butter.
11. Add 1 tsp vanilla, 1/4 tsp salt, and milk.
12. Separate into multiple bowls.
13. Add food coloring to create yellow, orange and red the turkey colors. Use cocoa to get the brown base color.
14. Transfer each color to piping bags fitted with wilton 103 piping tips. Transfer the brown to a piping bag fitted with a large round tip.

For the Assembly:

1. Start with a red ruffle around the perimeter of the cupcake. Leave a gap open for the body.
2. Pipe an orange ruffle, then a yellow ruffle.
3. Pipe one continuous body and head.
4. Add a white dot and mini chocolate chip for the eye.
5. Pipe a beak on the side of the turkey head with the yellow buttercream.