Toadstool Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl, and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
3 cups confectioners/icing sugar, sifted
1 cup unsalted butter, softened
pinch of salt
red gel/paste food colouring (not the liquid drops)
2 oz. red rolled white fondant
OR
1 cup assorted white chocolate chips and wafers

2. Cream the icing sugar, butter and salt in a medium bowl with an electric mixer until smooth. Add 1/4 - 1/2 an oz. of red gel color and mix until an even coloring is reached. Frost each cupcake with a beveled spatula or knife with a rounded point, to resemble a mushroom. (If using fondant): Roll out fondant to 1/8" thickness and cut out small circles using cookie cutters or the back side of piping tips. Place different sized polka dots randomly on each cupcake top. (If using chocolate wafers): Turn chocolate chips and wafers upside down, so the flat side faces up, place different sizes of chips and wafers randomly on each cupcake top.

Makes approximately 18 cupcakes