Candy cap cupcakes are a sweet dessert made with candy cap mushrooms - a special kind of mushroom that tastes like maple syrup! The mushroom cupcakes are incredibly light and moist with a maple, nutty flavor.
In a medium-sized saucepan, soak candy caps in water for fifteen minutes.
Stir in sugar.
Bring the syrup to a low boil over medium-low heat.
Simmer for about twenty minutes. Taste to make sure that it is sweet enough.
Mushroom Cupcake Instructions
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 Greek yogurt 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, stem first, with the cap sticking above the batter (as shown in the photo of the cupcake tin above).
Bake at 350 F for 25 minutes or until a toothpick comes out of a cupcake cleanly.
Mushroom Frosting Instructions
Mix butter and powdered sugar until well combined.
Mix in mushroom syrup.
Spread on cupcakes.
Top cupcakes with mushrooms from the mushroom syrup.
Notes
This is not a thick frosting. It cannot be piped and will have to be spread.Try using the leftover mushroom syrup on pancakes!