Toadstool Cupcakes Recipe
Toadstool Cupcakes
Add a bit of fairytale whimsy to your next party with these creative cupcakes! The cupcake mix and frosting can each be made in one bowl, making this a simple recipe that’s easy to throw together anytime.
Serves: 12Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy
Serves: 12
Ingredients
- 14 tablespoons butter, softened and divided
- 3⁄4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla, divided
- 1⁄2 cup buttermilk
- 1 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup cocoa powder
- 3⁄4 cup Marshmallow Creme
- 1 cup powdered sugar
- Red food coloring
- 36 mini marshmallows, cut in half
Directions
- Heat oven to 350°F. Line 12 muffin cups with liner and set aside.
- In a large bowl, beat together 6 tablespoons of butter and sugar until fluffy. Add eggs and ½ teaspoon vanilla and beat until smooth. Add buttermilk and beat until combined.
- Sift in flour, cocoa powder, baking soda and salt. Beat on low until just combined. Evenly divide batter between muffin cups.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
- Spread cooled cup cakes with frosting in a smooth layer. Press mini marshmallow halves into frosting to create a toadstool look.
- Store in an airtight container.
Serves: 12
Ingredients
- 14 tablespoons butter, softened and divided
- 3⁄4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla, divided
- 1⁄2 cup buttermilk
- 1 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup cocoa powder
- 3⁄4 cup Marshmallow Creme
- 1 cup powdered sugar
- Red food coloring
- 36 mini marshmallows, cut in half
Directions
- Heat oven to 350°F. Line 12 muffin cups with liner and set aside.
- In a large bowl, beat together 6 tablespoons of butter and sugar until fluffy. Add eggs and ½ teaspoon vanilla and beat until smooth. Add buttermilk and beat until combined.
- Sift in flour, cocoa powder, baking soda and salt. Beat on low until just combined. Evenly divide batter between muffin cups.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
- Spread cooled cup cakes with frosting in a smooth layer. Press mini marshmallow halves into frosting to create a toadstool look.
- Store in an airtight container.