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–+ servings
magical woodland themed cupcakes

Enchanted Forest Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine Fantasy
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 fine-mesh sieve (for sifting)
  • 1 wire cooling rack
  • 2 piping bags
  • 2 piping tips (1 large round, 1 large star)
  • 1 small offset spatula or butter knife

Ingredients
  

  • 190 gram all-purpose flour sifted
  • 150 gram granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 120 milliliter whole milk room temperature
  • 60 milliliter sour cream room temperature
  • 115 gram unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 75 gram fresh blueberries rinsed and patted dry
  • 75 gram fresh raspberries rinsed and patted dry
  • 30 gram mini chocolate chips optional
  • 170 gram unsalted butter for frosting; room temperature
  • 260 gram powdered sugar for frosting; sifted
  • 30 milliliter heavy cream for frosting; plus more as needed
  • 1 teaspoon vanilla extract for frosting
  • 1/4 teaspoon almond extract for frosting; optional
  • 1 2–3 drops green gel food coloring
  • 1 1–2 drops teal gel food coloring optional
  • 10 gram edible glitter or luster dust optional
  • 24 sugar pearls or candy pearls for decoration
  • 12 small fondant mushrooms or woodland-themed candies optional

Instructions
 

  • Preheat the oven to 175°C and line the muffin tin with the 12 paper cupcake liners.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
  • In a large mixing bowl, whisk the granulated sugar, melted butter, milk, sour cream, vanilla extract, and almond extract until smooth and well combined.
  • Add the dry ingredients to the wet ingredients in two additions, gently whisking or folding with a spatula just until no dry streaks remain.
  • Fold in the blueberries, raspberries, and mini chocolate chips, being careful not to overmix or crush the berries.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until the tops spring back lightly to the touch and a toothpick comes out with a few moist crumbs.
  • Transfer the muffin tin to a wire cooling rack and let the cupcakes cool in the pan for 5 minutes.
  • Carefully remove the cupcakes from the tin and place them directly on the wire rack to cool completely for about 25 minutes.
  • While the cupcakes cool, beat the room-temperature butter for frosting in a large mixing bowl with a mixer on medium speed until pale and fluffy, about 2–3 minutes.
  • Gradually add the sifted powdered sugar to the butter, mixing on low speed at first, then increasing to medium until fully incorporated and creamy.
  • Add the heavy cream, vanilla extract, and almond extract to the frosting, then beat on medium-high for 1–2 minutes until light and fluffy, adjusting the cream as needed for a pipeable consistency.
  • Tint the frosting by adding the green gel food coloring and a tiny amount of teal if using, then beat just until the color is evenly distributed.
  • Fit one piping bag with a large round tip and another with a large star tip, then fill each bag halfway with the green frosting.
  • Pipe a round base of frosting on each cooled cupcake using the round tip to create a smooth dome.
  • Using the star tip, pipe small swirls, rosettes, and “grass” tufts over the domes to resemble a whimsical forest floor.
  • Decorate each cupcake with sugar pearls, edible glitter or luster dust, and fondant mushrooms or woodland candies to complete the enchanted forest look.
  • Let the decorated cupcakes rest at room temperature for 10–15 minutes before serving so the frosting can slightly set.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before mixing the batter so it emulsifies smoothly and bakes evenly, and avoid overmixing after adding the flour to keep the crumb tender. If your berries are very juicy, pat them dry and lightly toss them with a teaspoon of flour so they don’t sink, and rotate the pan halfway through baking if your oven has hot spots. Adjust the frosting consistency with tiny amounts of cream or powdered sugar as needed for clean piping, chill the frosting briefly if your kitchen is warm, and store finished cupcakes in an airtight container at cool room temperature for up to 1 day or refrigerated for up to 3 days, bringing them back to room temperature before serving for the best flavor and texture.
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