February 21, 2017

Hi Hat Cupcakes

dipped hi-hat cupcakes


Many versions of this cupcake are seen with chocolate cupcakes, but I desired my delicious vanilla cupcake recipe.  These are fun cupcake that are impressive.

Hi Hat Cupcakes
Makes 12 cupcakes

I recipe vanilla cupcakes
1 recipe marshmallow frosting
1 recipe chocolate dipping sauce

Vanilla Cupcakes
Makes 12

3 large eggs
1 ½ teaspoons vanilla extract
1 ½ cups of cake flour
3/4 teaspoon baking powder
¼ teaspoon salt
1 ¼ cups sugar
3/4 cup (1 1/2 sticks) butter at room temperature
1/3 cup buttermilk

Preheat oven to 325° Fahrenheit
Line or grease muffin tin.
Whisk eggs, vanilla in medium bowl to blend.
Mix flour, baking powder and salt in another bowl with whisk.
In a mixing bowl, cream together the sugar and butter.
Scrape sides and add the egg mixture mixing until blended.
Add the dry ingredients alternately with the buttermilk in two additions each.
Bake for 25 minutes or until done with a cake tester no longer has crumbs when inserted into a cupcake.

Marshmallow Frosting

1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 ½ teaspoons vanilla extract

In a large heatproof bowl, combine sugar, 1/4 cup of water, egg whites, and cream of tartar.
Use a handheld electric mixer, your stand mixer, beat on high speed until foamy, about 1 minute.
Set bowl over a pan of barely simmering water.
Beat with the electric mixer or a hand mix until frosting registers 160° Fahrenheit on a candy thermometer.
Move bowl to stand mixer and whisk until stiff peaks form. 
If using the hand mixer, continue over the double boiler until stiff peaks are formed about 14 minutes.
Remove from heat; stir in vanilla extract, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip.
Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake.
Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

Chocolate Coating

2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.


Hold each cupcake by the bottom, and then dip cupcake in the chocolate to coat frosting.
Quickly allow excess to drip off.
Transfer to a wire rack.
Let cupcakes stand at room temperature 15 minutes.
Set chocolate coating in refrigerator for 30 minutes.
Cover, and refrigerate for 2 hours more.

Cupcakes can be refrigerated for up to 3 days.

hi hat cupcake birthday cupcakes before the dip


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