Let's talk mud

There is a lot I could say on the subject, trust me. I could wax (less than) lyrical about the mud my dog tracks into the house after a digging session in our backyard (I'm pretty sure he is trying to escape to the neighbors in the hope that they will adopt him and spoil him more than we do). I could talk about the mud my sons track into the house after cross-country races or soccer practices (although to be honest, living in the dry climate of Northern California, I would feel like something of a hypocrite - it's more like dust, rather than mud). But no, Mississippi Mud is what we are talking about here.

Mississippi Mud is famous for a number of reasons - did you know, for example, that there is apparently such a thing as Mississippi Mud Volleyball? In case you think I'm joking, then here is the proof...

...proof that there are some seriously warped individuals in this world, anyway.

Or, if you want more than one way to immerse yourself in Mississippi Mud, then you could try the Mississippi Mud Mania race, where you can amuse yourself by attacking an obstacle course crossed with a mud bath:

I'm not so sure she actually is amused, to be honest. Not least because it appears she just got a mouthful of Mississippi's mud.

Her mistake of course was opting for the wrong kind of Mississippi Mud. What she should have done, is had a mouthful of this:

 

Looks a lot more tasty, doesn't it :-)

 

Seriously, having done my research, and tried both Mississippi Mud Pie and Mississippi Mud cake over the years, I was delighted to find a recipe for Mississippi Mud Cupcakes. Like their larger cake and pie cousins, they contain an abundance of chocolate, and I found a delicious and simple marshmallow frosting to adorn the top. If you feel you must go and exert yourself in ooey-gooey mud, at least reward your efforts with one of these (after taking a shower, or three).

 

 

Mississippi Mud Cupcakes

(adapted from Southern Living)

makes 12 regular size cupcakes

 

1/3 cup unsalted butter, softened

2/3 cup sugar                

2 large eggs

1 cup AP flour (plain flour)

1/3 cup unsweetened cocoa

1/4 tsp salt

1/2 cup light sour cream

3/4 tsp baking soda (bicarb. of soda)

4 oz dark chocolate

2 oz chopped toasted pecans

 

Marshmallow Frosting

(From Food and Wine Magazine)

This makes plenty, and probably more than you will need for 12 cupcakes

 

2 cups granulated sugar

6 TBSP water

4 large egg whites (at room temperature)

pinch of cream of tartar

pinch of salt

 

1. Preheat oven to 350 degrees F (180 degrees C). Line the cups of a 12 cupcake pan with paper liners and set aside.

2. Put chocolate in a food processor and pulse until finely chopped.

3. Beat butter at medium speed until light and fluffy, then gradually add sugar. When well incorporated, add eggs, one at a time and beat after each addition.

4. Combine flour, cocoa and salt in small bowl. In a separate bowl, combine sour cream and baking soda. With mixer on low speed, gradually add the flour mixture alternately with the sour cream mixture, starting and ending with the flour mixture.

5. Add half of chopped chocolate and stir in.

6. Add batter to paper cups, filling each 2/3 full.

7. Bake in preheated oven for 18-20 minutes, or until a pick inserted in the center of a cupcake comes out clean.

8. Allow cupcakes to cool completely.

9. To make frosting: add sugar and water to a saucepan and bring to a boil over a moderately high heat, stirring constantly until sugar has completely melted.

10. In a large bowl, beat the egg whites, cream of tartar and salt together until it reaches the soft peak stage.

11. With the mixer on medium speed, carefully and slowly pour in the hot sugar syrup. Continue to beat the frosting until it is cool and billowy (about 5 minutes).

12. Immediately spread the frosting on the cupcakes. Then top with remaining chopped chocolate and toasted pecans.