TOADSTOOL CUPCAKES
These enchanted cupcakes are covered in a sugary glaze and cinnamon-candy spots. They sprout between blades of icing grass. If you like, you can decorate the cupcakes with caterpillars, snails, or acorns made with tinted fondant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 10
Number Of Ingredients 12
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.
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La'Zane Woods
woods.l@gmail.comOverall, these cupcakes were a hit! They were moist, flavorful, and the frosting was delicious. I would definitely recommend this recipe.
Genesis Cardenas
cg62@hotmail.comThese cupcakes were a fun and easy project to do with my kids. They loved helping me decorate them and they were so excited to eat them.
Aleksandra
aleksandra@yahoo.comThese cupcakes were so cute and festive! I loved the way they looked and they tasted even better. The chocolate cake was moist and the frosting was creamy and sweet. I will definitely be making these again.
irlanda irlanda
irlanda_irlanda31@yahoo.comI made these cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them and they were so easy to make.
Isabelle Cee
isabelle-c89@gmail.comThese cupcakes were a bit more challenging to make than I expected, but they were worth the effort. The end result was a beautiful and delicious cupcake that was perfect for a special occasion.
Geneive Acosta
geneive-a@gmail.comThese cupcakes were amazing! The cake was moist and flavorful, and the frosting was rich and creamy. I loved the way they looked, too. They were so festive and perfect for a party.
Ronnie Hannon
ronnie_h@hotmail.comThese cupcakes were a disaster. The cake was dry and the frosting was too runny. I had to throw them all away.
Abdullah Qaiser
abdullah91@yahoo.comThese cupcakes were a bit too sweet for my taste, but they were still pretty good. The cake was moist and the frosting was creamy. I think I would have liked them better if the frosting was less sweet.
opi rana
o.rana59@gmail.comI'm not a huge fan of chocolate, but these cupcakes were still really good. The cake was moist and the frosting was creamy and not too sweet. I would definitely make these again.
Keesha Weasel
k-weasel@gmail.comThese cupcakes were a fun and easy project to do with my kids. They loved helping me decorate them and they were so excited to eat them.
Boyce Cetywayo
cetywayo@gmail.comThese cupcakes were a lot of work, but they were worth it. They were so delicious and beautiful. I got so many compliments on them.
T Small
st@yahoo.comThese cupcakes were so cute and festive! I loved the way they looked and they tasted even better. The chocolate cake was moist and the frosting was creamy and sweet. I will definitely be making these again.
Nichole Roberts
roberts66@gmail.comNot bad!
Amina mehmood
m_a@yahoo.comMeh.
M.B pandey
pandey_m50@gmail.comThese cupcakes were a disappointment. The cake was dry and the frosting was too sweet. I wouldn't recommend this recipe.
Eziefula somtochukwu
s-eziefula@gmail.comI've made these cupcakes several times now and they're always a hit. They're so moist and flavorful, and the frosting is to die for. I love that I can make them ahead of time and they still taste fresh.
goomy shart
goomys89@hotmail.frThese cupcakes were a bit more challenging to make than I expected, but they were worth the effort. The end result was a beautiful and delicious cupcake that was perfect for a special occasion.
Eliana Gomez
e_gomez11@gmail.comI made these cupcakes for my kids' birthday party and they loved them! They were so easy to make and they looked so impressive. The kids had a blast decorating them with the candy eyes and sprinkles.
Md Ra H Man
m86@gmail.comThese toadstool cupcakes were a hit at my Halloween party! They were so cute and festive, and they tasted delicious too. The chocolate cake was moist and fluffy, and the buttercream frosting was creamy and sweet. The red velvet cake balls on top were