STUDIO CITY ( — Gobble, Gobble!

Georgetown Cupcake co-founders and stars of TLC’s hit series DC Cupcakes, Katherine Kallinis Berman and Sophie Kallinis LaMontagne, stopped by KCAL9 Friday to show viewers how to make their most popular Thanksgiving cupcakes!

The sisters also talked about the grand opening of their fifth shop in Beverly Hills!

Here’s the recipe:

Cranberry Spice “Turkey” Cupcakes with Vanilla Cream Cheese Frosting (Makes 24 cupcakes)

For the cupcakes:

1¼ cups sifted all-purpose flour

1½ teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

8 tablespoons unsalted butter

1 cup sugar

2 large eggs

¼ cup water

1 cup fresh or frozen cranberries

Vanilla Cream Cheese Frosting

For the decoration:

¼ pound each brown, white, black, and orange


fondant roller

piping gel

144 pieces of candy corn

For the cupcakes:

1. Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking

cups each. Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a

bowl, and set aside.

2. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.

3. Add each egg slowly, one at a time, mixing after each addition.

4. Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.

5. Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.

6. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

7. Let the cupcakes cool and then frost with Georgetown Cupcake’s signature swirl.

To make the fondant turkeys:

1. Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.

2. Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.

3. Roll out two small balls of black fondant, each approximately the size of half a pea to form the pupils of your turkey’s eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey’s head.

4. Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey’s beak. Attach it to the turkey’s head using piping gel or water.

5. Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.

6. Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.

7. Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey’s body to form another layer of feathers.

For more information, visit Georgetown Cupcake.


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