Magical baking with this adorable recipe
Toadstool cupcakes are a whimsical and delightful treat that will bring a smile to anyone’s face. With their charming mushroom-shaped tops and delectable flavors, these cupcakes are visually appealing and incredibly delicious. From the rich chocolate base to the creamy frosting and vibrant decorations, each bite has a taste and texture that will leave you wanting more. Whether you’re a fan of classic desserts or a lover of all things cute and playful, toadstool cupcakes are a must-try and a true testament to the magic of baking.
Is it true that in the wonderful world of fairies, they love sitting on mushroom caps? There is an actual myth, and something of a long tale, called a fairy ring, that mentions if one steps into a fairy ring, they’ll get whisked away to fairyland. It makes it hard to come back out of the forrest where once the fairies meet them. Whether this is true or not, we’ll leave this fairytale to the imaginations of those who believe in these mystical creatures.
We’ve honed in on an interactive recipe from the Fairy House Recipe Book, with these adorable toadstool cupcakes.
Prep time: 15 minutes
The Makings:
For cupcakes:
1 cup flour
3/4 cup sugar
2 teaspoons baking powder 1?4 teaspoon salt
3/4 stick of butter, softened 1?2 cup of milk
3 eggs
2 teaspoons vanilla
For the frosting:
2 sticks of butter (softened) 2 cups powdered sugar
2 tablespoons milk
2 teaspoons of vanilla
A few drops of red food coloring
For the tops of the toadstool cupcakes use white chocolate chips for the mushroom spots or vanilla chocolate disks
Let’s Make it!
Preheat oven to 350 degrees F.
Mix the dry ingredients in a mixer bowl of a stand mixer (or use a hand-held mixer and large bowl).
Add butter and mix on medium for one minute. Then add milk, eggs, and vanilla slowly while mixing. Mix for two minutes until batter is smooth.
Place cupcake papers into cupcake pan. Fill cupcake papers with batter to 3/4 full. Bake for 12 to 15 minutes or until golden brown.
Allow to cool before frosting.
To make the frosting:
Mix butter and powdered sugar on medium high for three minutes. Add milk, vanilla, and food coloring, then continue mixing for another four minutes on medium high.
Spread frosting on cupcakes and place the white chocolate chips point side down, on the tops to look like mushroom spots.
Kitchen Counter: Makes 12 cupcakes
Here’s a video version of toadstool cupcakes
Did you know?
Here’s something you may not know about cupcakes: The first mention in a cookbook dates back to 1828 in a cookbook called “Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats” by Eliza Leslie. However, the term “cupcake” did not appear until the late 19th century, when the recipe began to be standardized to use a cup to measure ingredients, hence the name “cup” cake. Before this, they were called “number cakes” or “1-2-3-4 cakes” based on the proportions of flour, sugar, butter, and eggs used in the recipe.
A little history:
Cupcakes gained popularity in the 19th century when baking became more accessible to home cooks due to the availability of baking powder, which made it easier to achieve a light and fluffy texture. Cupcakes were often served at social gatherings, such as birthday parties and weddings, and were considered a special treat due to their size.
In the early 20th century, cupcakes became a typical treat at school bake sales and church events. During the Great Depression, cupcakes became even more popular because they were an affordable and easy dessert to make at home.
In the 21st century, cupcakes have experienced a resurgence in popularity, with cupcake shops and bakeries opening up worldwide. Cupcakes have become a popular dessert for weddings, baby showers, and other special events, and there are countless creative flavors and decorations to choose from.
Toadstool Cupcakes recipe from Fairy House Recipe Book by Kathy Strahs (Burnt Cheese Press)
