Marxfoods.com Candy Cap Mushroom recipe contest.
Candy Cap Mushroom Syrup Cupcakes
1/2 cup sugar
1/3 cup shortening (or butter)
3/4 cup Candy Cap Mushroom syrup (see below for instructions)
1/2 cup milk
1 tsp vanilla
3 Tbsp finely chopped candied Candy Cap Mushrooms
1/2 tsp salt
1 Tbsp baking powder
2 1/4 cups flour
3 egg whites
Cream the sugar and shortening. Add the syrup, milk, mushrooms and vanilla. Combine the salt, baking powder and flour in a small bowl and add to the wet ingredients, mixing until smooth. Beat the egg whites until stiff. Fold into the cake batter. Scoop out into 15 regular sized cupcake liners. Bake in a 350 degree oven for 15-18 minutes or until done. Cool on a wire rack. Frost with brown sugar frosting.
Brown Sugar Frosting:
3 Tbsp butter
1/4 cup packed brown sugar
2 Tbsp Candy Cap Mushroom syrup
2 Tbsp milk
1 cup powdered sugar
In a small saucepan, melt butter with brown sugar and syrup on medium low heat. Add the milk and bring to a rolling boil. Boil for 2 minutes. Add the powdered sugar and beat until smooth. Cool for 5 minutes in the freezer and then spread on cupcakes.
To make Candy Cap Mushroom Syrup: Heat 1 cup sugar and 1 cup water in a saucepan. Add 1/4 cup dried candy cap mushrooms. Boil rapidly for 5-8 minutes. Reduce heat and simmer for 15 minutes. Turn off heat and let sit for another 15 minutes. When mushrooms are nice and plump, but cool enough to handle, remove from syrup and chop as desired.Tweet