Fungi Power: In the last few years, scientists (called mycologists) have begun to discover just how magical and amazing mushrooms are. Mushrooms are the fruiting body of a diverse group of organisms called fungi. Some can spread up to 400 miles under the soil. We all know some mushrooms can be poisonous, but there are many benefits to eating the safe ones, including added protein and vitamin D. They are delicious pan fried, added to bolognese and also great in chocolate cupcakes!!
Makes: 18-20 mini mushroom cupcakes
Prep time: 30 mins Cook time: 20-25 mins
– 125 g dark chocolate
– 60 g butter or vegan butter
– 25 g honey or maple syrup
– 1 tsp of vanilla extract
– 100 g button mushrooms
– 2 eggs or flax eggs
– 30 g almonds (or oats if nf)
– 30 g oats
– 1 tbsp cacao powder
– 0.5 tsp baking powder
– Approx 75 g white chocolate
– 150 g icing sugar
– 75 g butter/vegan butter
– beetroot powder/red food colouring
Melt the dark chocolate and butter in a small pan, stirring until smooth.
Add the honey/syrup, vanilla and stir. Remove from heat.
In a food processor blend the mushrooms until finely chopped.
Add the mushrooms to a bowl and pour in the pan contents plus the eggs/flax eggs.
Add the oats and almonds to the food processor and blend to a powder.
Add all the dry ingredients to the bowl and mix well until smooth.
Spoon 1 tbsp* of mix into the mini muffin tin holes (use liners if you like!) and bake for 20-25 mins.
While the cupcakes are cooling, melt the white chocolate in a bowl over a pan of boiling water or use a microwave (30 sec bursts).
Use a teaspoon and drop tiny droplets of melted chocolate onto a piece of baking paper to make little white dots. Chill in fridge until solid.
Make red buttercream by mixing icing sugar with soft butter and red colouring until it’s bright red.
Decorate the cupcakes with the icing and arrange the white dots on the top to look like mushrooms!
* use 2 tbsp if making mega muffin mushrooms
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Recipe by https://www.foodiniclub.co.uk/
New Leaf Publishing Ltd 2024