Toadstool Cupcakes

To turn a cupcake into a toadstool, use enough batter so it overflows when it bakes; cut the tops off, and set aside. Invert the cupcake bases, and spoon glaze over them; add the caps, and glaze.

  • Servings: 10
Toadstool Cupcakes

Source: Martha Stewart Kids, Summer


  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly, plus more for muffin tins
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons milk
  • Butter Glaze
  • Cinnamon candies, for decorating
  • Green food coloring


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 #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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