Hi Hat Cupcakes

[k_anncookies]

Here was my first attempt at Hi Hat Cupcakes...
The cake was yummy, as was the icing, but it was ever so slightly grainy, not sure if I did is correctly, but then when i went to dip the cupcakes in the chocolate, the swirls were just soft enough that they smushed when placed in the chocolat (which i think could have been a little thinner) Over all, besides looking like little chocolate mushrooms...they were totally awesome! Super delicious! (i guess i didn't mean to be so technical, but they were good)

[Cakepro]

OH MY ~ those look yummy! Excellent!

~ Sherri

[cupcakeshoppe]

what did you use for the swirls? what kind of frosting?

you are making me drool!!!! i've wanted to make these for weeks but i keep messing up my marshmallow frosting. it's never stiff enough.

[mssweetie24]

Originally Posted by Cakepro

OH MY ~ those look yummy! Excellent!

~ Sherri

I 2nd that

[k_anncookies]

i used the recipe off martha stewart.

• FOR THE FROSTING
• 1 3/4 cups sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

For a full version of the cupcakes click on the link below:
Hi-Hat Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

[2sdae]

someone on here used better cream and then froze them then dipped so they stayed swirled and fall over.

[cakebaker]

That was me!

That's why I used it. I had read about troubles with keeping the shape when you dipped them, so I tried the bettercreme.

Perhaps thinning the chocolate a little more using something that sets up firm would help, like shortening?

They look great though!