• High Hat Cupcakes! Posted on September 02, 2013

    High Hat Cupcakes! I have been meaning to whip up a batch of High Hats for ages now and I'm so pleased I finally got around to it, these cupcakes look and taste delicious and the chocolate glaze is gloriously shiny even when set.

    I love meringue frosting and this one is no exception, the frosting is light and fluffy, super sweet and when paired with chocolate, absolute heaven. Most High Hats have a chocolate cupcake base but as I make a million chocolate cupcakes a week I decided to try this buttermilk cupcake recipe. The cake is great, quite plain and not too sweet but I think that it goes beautifully with the decedent topping.



    3 cups plain flour
    1 tablespoon baking powder
    1/4 tsp salt
    1/2 cup butter, at room temperature
    1 tablespoon vanilla extract
    1 cup sugar
    2 eggs
    1 1/2 cups buttermilk


    8 egg whites
    2 1/4 cups sugar
    1/4 tsp cream of tartar


    2 cups dark chocolate
    3 tablespoons canola oil

    1. Preheat the oven to 325F and line your muffin tin with paper cases.

    2. In a medium bowl sift together flour, baking powder and salt.

    3. In the bowl of an electric mixer cream the butter together with the vanilla and sugar, beat until the mixture is light and fluffy.

    4. Reduce mixing speed and add the eggs one at a time mixing well after each addition.

    5. Gradually add the dry ingredients, alternating with the buttermilk, mixing until the batter is blended and smooth.

    6. Fill the cupcake liners two-thirds full.

    7. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in the cupcakes center comes out clean.
    8. Remove from the oven and cool on a wire rack for ten minutes.

    9. Prepare the meringue: Whisk egg whites, sugar and cream of tartar in a bowl placed over a pot of hot water (double boiler), constantly mixing for about 5 minutes until texture is blended and mixture is hot to the touch.

    10. Transfer to the bowl of an electric mixture, beat on high until the mixture has completely cooled and the meringue has set.

    11. Transfer meringue to a pastry bag with a plain round tip and pipe from the sides of each cupcake up towards the centers in a snail shape. Chill for 30 minutes.
    12. Prepare garnish: Melt chocolate and oil in a double boiler until texture is smooth. Cool.

    13. Dip each frosted cupcake in to the melted chocolate mixture or spoon chocolate on to the top of each frosted cupcake.

    see more pictures at: http://www.theextraordinaryartofcake.com/2011/01/high-hat-cupcakes.html

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