Toadstool Cupcakes Recipes

TOADSTOOL CUPCAKES

Steps:

• Preheat oven to 300 degrees. Generously butter 6 cups (every other cup) plus the top of a 12-cup standard muffin tin and 4 cups plus the top of another 12-cup muffin tin. Dust with flour, and tap out excess.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put melted butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs; mix 2 minutes more. Mix in vanilla.
• Mix in flour mixture in 3 batches, alternating with milk in 2 batches. Divide batter among the 10 prepared cups in the muffin tins, filling to the top edge. Add more batter to the center of each so that it mounds 1/2 inch above rim.
• Bake, removing halfway through, gently tapping on counter, and switching positions of tins, until cupcakes are slightly golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let cool completely in tins on wire racks. Cupcakes can be stored in an airtight container for up to 1 day before decorating.
• Slide a serrated knife, lying flat against the top of the muffin tin, under the overflowed cap of each cupcake, and slice it off level with the tin; set tops aside. Run a butter knife around edges of cupcake bases to loosen. Invert, and unmold onto a wire rack set in a rimmed baking sheet, leaving the bases inverted.
• Spoon glaze over cupcake bases. Place caps on inverted bases. Spoon glaze over tops (reserve remaining glaze). Let stand 1 minute. Smooth any drips with a toothpick or knife. Decorate with cinnamon candies. Let stand at room temperature until glaze is firm, about 1 hour.
• Transfer cupcakes to a serving platter using an offset spatula. Tint leftover glaze with green food coloring. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco number 2). Pipe blades of grass around the bases of the cupcakes. Cupcakes can be loosely covered and stored at room temperature up to 2 hours. Place fondant decorations on top of glazed cupcakes just before serving.

FRENCH TOAST CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

HOME RUN CUPCAKES

Steps:

• Tint 1 cup buttercream dark red with gel-paste food color, and transfer to a pastry bag fitted with a small plain tip (No. 3). Place white round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake.
• Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two red curved lines on each cupcake for the seams, then pipe short lines angled off both sides of curved lines to mimic small stitches. Refrigerate 30 minutes to allow frosting to set.

TOASTED MARSHMALLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
• Turn on the oven's broiler.
• Place 1 marshmallow vertically in the center of each cupcake.
• Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.