Last month at Mila’s retro themed birthday party we made mushroom cap and daisy cupcakes for friends to decorate! There were a few ideas in mind on how to decorate the mushroom cupcakes and we ultimately decided on making individual chocolate caps to achieve the cute mushroom look, thanks to a quick tutorial discovered on YouTube. The mushroom cap cupcakes feature a vanilla base, citrus frosting and curd, half sphere chocolate shells in pink and fondant spots for a finishing touch. Not only were cakes adorable and fitting for the celebration, but quite easy to put together and dairy free. Read below for instructions on how to make a sweet batch of your own!
Mushroom Cupcakes
Homemade vanilla cupcakes filled with citrus curd and citrus frosting. Topped with half sphere chocolate caps and fondant to create mushrooms. Perfect for kids party themes such as fairy, woodland and retro and made with dairy free ingredients.
The mushroom cap and daisy cupcakes are fun and interactive for kids to decorate! We discovered the simple mushroom tutorial on YouTube by creator Nika Buchrieser Patisserie which helped inspire the design. They came together quickly and can be made in any flavor and color combination of choice.
Mushroom cap and daisy cupcake supply and ingredients
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Below is a list of the supplies and ingredients you’ll need to make and decorate the cupcakes. You can also visit the link to my Amazon storefront to shop the products you’re looking for!
Vanilla Cake base:
- White cupcake liners
- Cupcake baking pan
- All Purpose Flour, baking powder, salt, granulated sugar, eggs, alternative buttermilk, vegan butter, vanilla extract, lemon/lime zest
Citrus Frosting:
- Vegan butter or Organic Shortening, powdered sugar, lemon/lime juice and zest, vanilla bean.
- Piping bag
- Piping petal tip 102
Citrus curd:
- Egg yolks, granulated sugar, lemon/lime juice, lemon/lime zest, vegan butter
Mushroom Caps:
- Chocolate semi sphere mold with 6 cavities
- White melting chocolate, or chocolate of choice. I used Valrhona strawberry inspiration.
- White rolled fondant
- Two sizes of piping tips for fondant cutouts.
How to make mushroom and daisy cupcakes
Start by making the cupcakes using our delicious dairy free vanilla cupcake recipe below, or any cupcake recipe of choice. Store bought will also work! Once baked and cooled, the daisy cupcakes will be quick to decorate, with petal piping tip 102 and citrus curd for the flower center.
Decorating daisy cupcakes
Fill the piping bag with frosting turn the petal piping tip wide side up and begin squeezing and the dragging the frosting onto the cupcake to create each of the petals. Repeat this step, piping around the cupcake until the daisy shape is formed. Then pipe one more layer of frosting petals on top of the first layer, creating a daisy design. Leave the center open and use the citrus curd to create the center of the flower.
Decorating Mushroom cupcakes
To decorating the mushroom cupcakes, heat chocolate in a double boiler until melted. Spoon the chocolate into the six cavity semi sphere mold, pulling the chocolate up to the top edge of the cavities to ensure that the mold is evenly coated. Flip the chocolate coated mold over on parchment to remove excess chocolate. Wipe up edges and transfer to the fridge to harden. Then, fill the cupcakes with curd and a layer of frosting. Roll out white fondant thinly, then cut out different sized circles using the bottom of piping tips. Set aside. Remove chocolate caps from mold then place on top of the frosted cupcake to create a mushroom. Decorate with fondant circle cutouts then transfer to the fridge to keep cool.
How they taste
The mushroom and daisy cupcakes are nothing short of delicious, with plenty of citrus flavor from the curd and frosting. The chocolate caps add texture and sweetness to the cakes with a surprising flavor of strawberry from the valrhona chocolate!
Check out the quick video below to see how easily they come together!
Mushroom Cupcakes
- Prep Time: 45
- Cook Time: 45
- Total Time: 1 hour 30 minutes
- Yield: 6+ 1x
- Category: Baking
- Method: Cupcakes
- Cuisine: Dessert
Description
Ingredients
Vanilla Cupcakes:
- White cupcake liners
- Cupcake baking pan
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan butter (or regular butter)
- 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tsp lemon or lime zest
- 1/2 cup unsweetened almond milk + 2 tbsp lemon juice (buttermilk alternative)
Citrus Frosting
- 1 cups organic shortening or vegan butter (you can also use regular butter)
- 2 cups powdered sugar
- 1 tsp vanilla
- Zest from 1 lemon or lime
- 1 tbsp fresh squeezed lemon or lime juice
- Piping bag
- Piping petal tip 102
Citrus curd:
- 3 egg yolks
- 1/4 cup fresh squeezed lemon juice
- 3 tbsp granulated sugar
- 1 tbsp vegan butter
- Zest from 1 lemon
- 1/4 tsp pectin powder (optional to thicken for macarons)
Mushroom Caps:
- Chocolate semi sphere mold with 6 cavities
- White melting chocolate, or chocolate of choice. I used Valrhona strawberry inspiration.
- Two sizes of piping tips for fondant cutouts. 1M and 102
- White rolled fondant cut into circular shapes using piping tips.
Instructions
Vanilla Cupcakes:
- Mix together flour, baking powder and salt in a bowl and set aside.
- In the bowl of a stand mixer, mix butter and sugar until light and fluffy.
- Add in vanilla, zest and beat in eggs until well combined.
- With mixer on medium, pour 1/3 of the dry ingredients into the wet mixture.
- Then add 1/3 of the alternative buttermilk while mixing on low.
- Continue to alternate dry ingredients and liquid until it’s completely mixed into the batter.
- Once cupcake batter forms, fill liners 1/2 of the way full and bake for roughly 12-13 minutes, or until a toothpick comes out clean.
- Allow to cool before piping with frosting.
Citrus Frosting:
- Wash the mixing bowl, then mix shortening/butter, powdered sugar and salt together for about 2 minutes until light and fluffy.
- Mix in vanilla, citrus juice and zest on medium until well combined.
- Transfer filling to piping bag fitted with tip 102 and set aside until ready to decorate.
Dairy Free Citrus Curd:
- Whisk egg yolks and sugar together until combined.
- Turn heat on to medium low and whisk in lemon/lime juice and zest.
- Whisk until thickened and bubbly, then add vegan butter.
- Transfer to a heat proof bowl to cool.
Chocolate Mushroom Caps:
- Heat chocolate in a double boiler until melted.
- Spoon the chocolate into the six cavity semi sphere mold, pulling the chocolate up to the top edge of the cavities to ensure that the mold is evenly coated.
- Flip the chocolate coated mold over on parchment to remove excess chocolate. Wipe up edges and transfer to the fridge to harden for about 20 minutes.
Mushroom cupcake assembly:
- Use a piping tip to cut a circle in the center of each cupcake.
- Fill with curd, then top with cupcake cutout.
- Top the cupcake with a layer of frosting using tip of choice.
- Remove chocolate caps from the mold, then place one on top of each of the frosted cupcake to create a mushroom. The frosting will help keep the chocolate cap in place.
- Decorate the chocolate cap with fondant circle cutouts to create the mushroom, then transfer to the fridge to keep cool.
Notes
This recipe can also be made with regular dairy butter.
Daisy cupcake piping:
- Fill the piping bag with frosting, with the piping tip wide side down and begin squeezing and the dragging the frosting onto the cupcake to create each of the petals. Repeat this step, piping around the cupcake until the daisy shape is formed. Then pipe one more layer of petals on top of the first layer to complete the look of the daisy. Leave the center open and use the citrus curd to create the center of the flower.
Keywords: Vanilla cupcake recipe, citrus frosting, how to make mushroom cupcakes, cute mushroom cupcakes, kids party themes cupcakes, dairy free cupcake recipes, daisy cupcakes. Daisy flower piping. Citrus cupcakes. Lemon curd
In addition to the flavor and cute design, what we loved most about the cakes is how versatile they can be!
You can use any cupcake, and frosting flavor of choice and adjust the colors of the mushrooms and daisy decorations to match your theme!
Thank you to Nika Buchrieser Patisserie for the inspiration on the mushroom cupcakes!
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This posted titled Mushroom Cupcakes was seen first on Posh Little Designs. All Rights Reserved. 2023
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