Mini Brownie Turkeys
¼ cup butter, softened
½ cup white sugar
½ teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon salt
Preheat the oven to 350 stages F (175 stages C). Spray a 12-cup mini muffin tin with cooking spray.
Cream 1/4 cup butter and sugar collectively in a bowl with an electric powered mixer. Add egg and vanilla extract; combine well. Stir flour, cocoa powder, baking powder, and salt collectively in a separate bowl. Add flour combination to butter combination and combine till batter is smooth. Divide batter evenly amongst the organized muffin cups.
Bake in the preheated oven till a toothpick inserted into the middle comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Meanwhile, mix butter, cocoa powder, and milk in a bowl and combine with an electric mixer till smooth. Gradually add powdered sugar and combine till frosting is clean and fluffy.
Spoon frosting in a piping bag equipped with a Wilton #10 tip. Pipe a circle of frosting close to the backside half of of every mini brownie to create the turkey’s head. Add two sweet eyes. Add 1 crimson chocolate piece to shape the beak. Pipe 5 traces of frosting in the form of a semi-circle formation coming up from the head. Place a piece of sweet corn on every of the 5 strains to shape the turkey’s feathers.