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This Thanksgiving, Be Thankful For Cupcake-Stuffed Turkey

Like finding a twenty-dollar bill tucked into your winter coat pocket, or discovering there are just enough outlets at your favorite coffee shop, this cupcake-stuffed turkey caught us off guard in the best way.

Wait, let’s rewind.

Cupcakes. Turkey. Two of the best things in the world. At once.

For you overly-cautious food pansies who are thinking, “That’s actually kind of weird,” let me ask you this: wasn’t chocolate-covered bacon “kind of weird” before it was discovered to be the elixir of everlasting youth amazing and absolutely delicious? What about that one time you realized that yes, sushi isn’t scary at all — but the answer to every single meal (sigh, if only we had the money to make that happen)?

We’ve all had stuffing with turkey and cranberry sauce before — and put simply, this Thanksgiving bird stuffed with cranberry cupcakes is just a true cupcake lover’s variation on that honored and time-tested theme.

Stef of Cupcake Project, an experimental cupcake blog, initially got the idea for a cupcake-type stuffing from her father. And while she did make a sweet and savory out-of-the-bird cupcake stuffing, the idea later morphed into making full-on cupcakes (cleverly using mini-silicon liners, might we mention) inside the turkey itself.

The result, which she details most deliciously in her blog?

“My cranberry cupcakes finished in the turkey’s cavity and exposed to juices from the bird developed a stuffing-like texture and tasted like a Thanksgiving feast of stuffing, turkey, and cranberry sauce: warm, cozy, comfort food,” she writes.

Uh… if that’s not enough to convince you cynics that cupcake-stuffed-turkey is worth trying, we don’t know what is. That’s fine though, because that means more cupcakes for us.

via Cupcake Project

By Jennifer Lai

At the ripe age of three, Jennifer Lai sampled dishes as diverse as foie gras, jellyfish, and chicken feet. She was born Canadian, hails from Los Angeles, and lived in Berkeley and Chicago before moving to New York, where she now resides and writes. She spends at least one night a week compulsively roasting vegetables and re-watching episodes of Good Eats -- sometimes at the same time.

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