Mossy Cupcakes

Since I’m always paranoid while prepping for parties that there will not be enough cake (spoiler: there is ALWAYS more than enough cake), I decided to make some extra cupcakes to supplement the tree stump cake. I used a dairy-free box mix (many Duncan Hines mixes are dairy-free), which had the added benefit of providing cake for the party guest who I knew was allergic to dairy and who otherwise would have had to make do with some of the other random sweets on the table.

I decided to make moss a component of my edible dessert table, so in addition to adding some green food coloring to a double batch of my no-mixer sugar cookies, I topped my cupcakes in “moss” made of crushed graham crackers.

Note– it’s not as simple as just squirting food coloring into a bag of graham cracker crumbs and mushing them around to combine; the dye immediately gets absorbed into just a few surrounding crumbs and doesn’t do much good. Instead, the trick is to dilute your food coloring in a few tablespoons of water, pour that into your crumbs, and mix until it distributes evenly. Don’t worry if your crumbs seem wet and mushy– the next step is to spread them onto a baking sheet and bake for about 10-15 minutes at 300 degrees F, until they dry out. Crush one more time to ensure that there are no clumps, and they’re ready to use!

I frosted my cupcakes with a relatively small amount of frosting, then dipped them into the container of mossy crumbs to get a nice, even coat. For a few, I added meringue mushrooms as decoration– for others, some flowers piped with my new Russian floral tips!

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