Friday, June 18, 2010

Hi-Hat Cupcakes!

It's HOT today! I am in Texas and it's also HUMID! I am having trouble with egg whites! Ugg! Ok, let's move forward!
I saw these and really, really wanted to make them but I was a little nervous...a lot nervous. Okay...I just made a boxed cake mix for cupcakes (Devils Food). I really wanted to concentrate on the tops. I've seen some that are sky high! So here we go.
1/2 c egg whites (about 4 eggs)
1 c sugar
3/4 tsp cream of tartar
1 c water
1 tbsp vanilla extract
Place egg whites in your mixer bowl. In a heavy bottomed saucepan with a candy thermometer on side, add sugar, water, and cream of tartar. Heat mixture to a 238º temperature.
When sugar is about 228º, begin whipping egg whites to firm shiny peaks. If whites become sift before than just turn mixer to low and just let them keep moving.
Once your syrup is at 235º and your egg whites are firm and pretty, CAREFULLY and slowly pour syrup into egg whites - with your mixer running on high. You might need to put splatter guard on :) 
Add vanilla and continue whipping until they reach room temperature. Once they cool down, scoop it out into a large pastry bag or plastic baggie with corner cut off. 
Pipe a coil on top of chilled cupcake, then add another and another to form a high little mound (the hat). Place cupcakes in refrigerator to chill and set up for your chocolate. (I though they would never set up! Dumb humidity!) 
Chocolate Dip
14 oz bittersweet chocolate ( or whatever kind you like)
1/4 c vegetable oil
Place chocolate and oil in top of a double boiler (I just used a stainless steel bowl), then place over just simmering water and let sit about 5 minutes. Stir until melted and silky smooth. Pour every bit of it into a container that is deep enough to dunk your hats into. Dip them in one at a time, allowing excess to drip off onto a rack over parchment paper or wax paper.
Put in fridge so chocolate can set up. They can be stored for up to three days and you might even have a sugar high for that long. Use sparingly. You have been warned :)
Yeah it's Foodie Friday! Go join the party!

6 comments:

~*Wende*~ said...

I have always wanted to try those as well. Yours like good. Maybe I will get brave and try them one day. I am in Texas too so it may wait until winter!

Joyce said...

Nice to find a recipe to jazz up a regular chocolate cupcake. The humidity can really play tricks when you are trying to set up the chocolate during these summer months. Thanks for sharing. I have bookmarked this recipe for a try.
Joyce

Natasha said...

Yum! I love cupcakes but yours look so stylish and professional. I will definitely give these a try!

Best wishes for a fabulous weekend,
Natasha.

Maria said...

Mmmmm that chocolate topper must be soooo good.
Super looking cupcakes and the layers of frosting must be a real HIT :D

*Maria*

Maria said...

ps... love the roses in your blog photo!

Holly said...

These look really cute and professional!