Chocolate Mushroom Garden Cupcakes (vegan-friendly)

Enjoy a Fantastic treat with these chocolate, mushroom garden cupcakes! Suitable for vegans and simply delicious.

May 13, 2022

Author

Tiahna Williams

Tiahna Williams

Enjoy a Fantastic treat with these chocolate, mushroom garden cupcakes! Suitable for vegans and simply delicious.

May 13, 2022

Author

Tiahna Williams

Tiahna Williams

Servings: 12
Prep Time: 30 mins
Cook Time: 20 mins

Equipment

Stand mixer (optional), Cocktail sticks, cupcake tray & cases, Piping bag & nozzle

Ingredients

250g Self-raising flour
25g Cocoa powder
200g Caster sugar
1 tsp Baking Powder
250ml Water
1 tsp Apple cider vinegar
65ml Melted coconut oil
250g Dairy-free butter (Or regular)
350g Icing sugar
50g Cocoa powder
1 tsp Vanilla extract
1 tsp Espresso (optional)
Punnet of Strawberries
Fondant
Pistachios for garnish

Fancy growing your own mushrooms to use in our recipes? Check out our grow kits!

Method

Pre-heat your oven to 180C and line your baking tray.
Combine your dry ingredients and whisk together.
Combine your wet ingredients (minus the coconut oil).
Create a well in your dry mix and slowly incorporate your coconut oil and the other wet ingredients. Fold together until combined. For light and fluffy cupcakes, don't over-mix your batter!
Fill your cupcake tray and place in the oven to cook for 15 - 20 minutes.
Whilst the cupcakes are cooking, now is a great time to make the mushroom toppers! Here's where you can get creative. To make mushrooms which resemble the famous Fly agaric mushroom, the ends of strawberries can be cut off and placed on the tip of a cocktail stick.
Then roll a small cylindrical shape piece of fondant to use as the stem of the mushroom. Absolutely use this method to make as many variations of different mushrooms as you'd like!
To make the buttercream, firstly cream your butter (ideally in a hand or stand mixer) until lighter in colour.
Sift your icing sugar and cocoa powder, then whisk together.
Add your vanilla and espresso to your creamed butter.
Slowly incorporate the sugar mix with the butter on a low speed.
Once your cupcakes have cooled, place your buttercream in a piping bag with a tip of your choice, and decorate your cupcakes!
For a forest floor texture, finely chop some pistachios and place them on the icing. Add your "mushrooms" and voila! Enjoy.

How to video

Enjoy a Fantastic treat with these chocolate, mushroom garden cupcakes! Suitable for vegans and simply delicious. Check out more of our recipes in our recipe blog section. We also share a whole variety of different articles and growing advice through our other blog on our site and even more through our social channels too. Check out our facebook page to see what we get up to.

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