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!).
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 18 cupcakes
- 2 C all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 C unsalted butter softened
- 2/3 C sugar
- 2 eggs
- 2/3 C Greek yogurt
- 2/3 C mushroom syrup from above just the syrup - not the mushrooms floating in the syrup
- 18 dried candy cap mushrooms
In a medium-sized bowl, whisk flour, baking powder and baking soda.
In another medium-sized bowl, beat butter and sugar until light and fluffy.
Beat in eggs and sour cream until blended.
Alternately fold in flour mixture and mushroom syrup.
Fill cupcake liners 3/4 full.
Stick a dried candy cap mushroom into the center of each unbaked cupcake (as shown in the photo of the cupcake tin above).
Bake at 350 F for 25 minutes or until toothpick comes out of cupcake clean.
Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 54mg | Potassium: 91mg | Sugar: 17g | Vitamin A: 5.3% | Calcium: 3.5% | Iron: 4.3%