Melt the white chocolate and transfer it to one of the Mini Squeeze Bottles.
Place the Turkey Template inside of the resealable bag. Begin to pipe the white chocolate in the base of the tail and the center of the beak. Do the same for all three turkeys.
Melt the chocolate wafers and transfer to the other Mini Squeeze Bottle.
Trace the dark lines and pipe the chocolate to create the final outlines. Place in the freezer for about 10 minutes.
To dye 16 ounces of vanilla icing, we recommend adding 20 drops of yellow food dye and 2 of red. This should result in a nice orange color.
Following the directions included in the Cupcake Decorating Kit, assemble the icing bag with the open star tip. Add two red drops of food dye to each seam of the bag and use a popsicle stick to drag the color down the seam.
Add the orange icing to icing bag.
Pipe the icing on each cupcake to reveal an orange and red swirled effect!
Remove your chocolate turkey outlines from the freezer and arrange on the top of each cupcake!