No one seemed bothered by the mushroom on top of the cupcake or the surprise one inside (after all – the candy cap mushrooms taste like maple syrup!).
Tasters even loved the mushroom frosting (they couldn’t tell what it was, but really enjoyed the sweet, earthy flavor). In fact, a few of my tasters said that the mushroom cupcake was one of their favorite cupcakes that I have ever made! The mushroom cupcakes are incredibly light and moist with a mapley, nutty flavor. Get your hands on some candy cap mushrooms (I got mine from Oregon Mushrooms) and start baking!
Mushroom Syrup Recipe
You’ll need the mushroom syrup for both the cupcakes and the frosting. I learned how to make it from reading an article in the Denver Post. This recipe will produce a bit more syrup than you will need, but I wouldn’t scale it down since you’ll end up needing most of the syrup soaked mushrooms.
Mushroom Cupcake Recipe
Mushroom Frosting Recipe
No one will ever guess that this frosting is even a distant cousin of mushrooms. “Mmmm… what’s in the frosting?”
Two of my tasters said that these cupcakes tasted just like lucuma. I’d never even heard of lucuma, but you can bet that it is now on my list of flavors to try!