Candy Cap Mushrooms Cupcakes
Ingredients
- ½ cup sugar
- ⅓ cup shortening (or butter)
- ¾ cup Candy Cap Mushroom syrup (see below for instructions)
- ½ cup milk
- 1 tsp vanilla
- 3 Tbsp finely chopped candied Candy Cap Mushrooms
- ½ tsp salt
- 1 Tbsp baking powder
- 2¼ cups flour
- 3 egg whites
- Brown Sugar Frosting:
- 3 Tbsp butter
- ¼ cup packed brown sugar
- 2 Tbsp Candy Cap Mushrooms syrup
- 2 Tbsp milk
- 1 cup powdered sugar
- 1 cup sugar
- 1 cup water
Instructions
- Cream the sugar and shortening.
- Add the syrup, milk, candy cap 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.
- 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 ¼ 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 the candy cap mushrooms are nice and plump, but cool enough to handle, remove from syrup and chop as desired.