Introducing the Ultimate Breakfast Cake: Mushroom Cupcakes.

I was walking through my local grocery store when I saw the most peculiar looking cupcake on the shelf. It was a mushroom shape, with a cake on the bottom and a puff of colorful frosting on top. I couldn’t resist buying it, and when I got home I decided to try it out. I’m not sure what possessed me, but I assumed that anyone who eats a mushroom cupcake must be really fun and interesting. So, I went out with my friends and attempted to live up to my new persona. It wasn’t easy, but I managed to make some funny stories and have a lot of good times. I’m glad I stumbled onto that mushroom cupcake, and I’m sure I’ll be buying more in the future. Thanks, store!

-What are mushroom cupcakes?
-How do I make them?
-Are they edible?
-What are the ingredients?
-Can I make them vegan?

-What are mushroom cupcakes?

Mushroom cupcakes are a light and fluffy treat made of cake and creamy vanilla frosting. They are topped with a sweet and savory candy cap mushroom.

-How do I make them?

To make mushroom cupcakes, you will need: 1 cup (2 sticks) unsalted butter, at room temperature, plus 1 cup (2 sticks) unsalted butter, at room temperature, plus 2 cups granulated sugar
3 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
2 teaspoons vanilla extract
8 ounces fungus candy caps, thawed
1 cup blueberries
1 cup chopped nuts

To make the frosting:
1 cup (2 sticks) unsalted butter, at room temperature, plus 2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
6 cups all-purpose flour
1 cup (4 sticks) unsalted butter, at room temperature, plus 2 cups granulated sugar
3 tablespoons heavy cream

To make the cupcakes:
1. Preheat oven to 375 degrees F (190 degrees C). Line a 12-cup cupcake tin with papers liners.

2. In a bowl, whisk together 1 cup butter and 2 cups granulated sugar until light and fluffy. Add eggs, one at a time, whisking until all ingredients are incorporated.

3. In another bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and salt. Add to butter mixture and stir until smooth. Add milk and vanilla extract, and stir until well combined.

4. Spoon batter into cupcake liners. Place in oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

5. Let cupcakes cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

6. To make the frosting, beat 1 cup butter and 2 cups granulated sugar together until light and fluffy. Add eggs one at a time, whisking until all ingredients are incorporated. Add vanilla extract and 6 cups all-purpose flour. Mix until well combined.

7. To assemble the cupcakes, frost cupcakes with the frosting. Place a piece of fungus candy cap on each frosted cupcake. Top with blueberries, chopped nuts, and any remaining frosting. enjoy!