A couple of weeks ago we went for a walk at the weekend in the forest where we used to live. It was the beginning of that real fresh air that I really love. The heat really gets to me, I’m cranky and irritable when it gets too hot so when the weather starts to change towards a more autumnal mood…I’m out there.
Rob also got the chance to try out his first cinemagraph, which came out quite nicely….with the help of a cyclist passing by. Here is the result. If you haven’t seen one before, closely look at the “photo” for a a few seconds and see what happens.
After all the mushroom excitement, I really wanted to recreate that very autumnal feeling, so I thought best to stick to what I like…mushrooms and cupcakes. Boom the mushroom cupcake was born… I think, although it could have been born sometime ago to another person, but anyway here they are.
Ingredients for mushrooms
I found this to be a great tutorial for making the Mushroom Mergingues
Put the egg whites into a large bowl that’s completely clean from dirt or any kind of liquid or grease. Whisk with an electric mixer for about 20-30 seconds or until the egg whites are foamy. Add the cream of tartar (or a small dash of vinegar) and continue whisking until the mixture forms a soft peak when you lift out the whisk. Whisk in half of the sugar, a tablespoon or so at a time and continue whisking for about 1 minute or until the mixture is glossy and forms stiff peaks when you lift out the whisk.
Place a round tip into a pastry bag, and fill the bag half way with the meringue. Try not to overfill or it will become very messy.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the baking tray. Set aside to cool completely. Then, assemble the mushrooms by making a small hole underneath the mushroom caps, then insert the pointed mushroom stems into the hole. Do this gently as the meringue still can be quite brittle. Either sprinkle the cocoa over the mushrooms with a sieve or gently dip the mushroom caps into cocoa.
(Cupcakes – use “original vanilla” recipe)
Chocolate Icing Ingredients
Smooth chocolate icing over all of the cooled cupcakes, and assemble the mushrooms on top. Sprinkle some extra cocoa if you prefer and enjoy. Keep in a sealed container to keep the mushrooms crunchy and crisp.
Enjoy fooling people with these crisp sweet mushroom cupcakes