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Hi Hat Cupcake Recipe

You can make delicious, fluffy cupcakes from this yummy recipe!

Hi Hat Cupcakes are a fun and easy dessert to make. They take a little time to prepare, but are simple and quick to assemble. Using a cupcake pan makes them a cinch to make, and you can easily customize your Hi Hat Cupcakes with different flavors and decorations. I like to use this recipe for the cupcake base and then top them with a lovely cream cheese frosting. You can use any flavor icing you like, but I prefer vanilla.

If you’re looking for cupcakes to steal the show with, check out these adorable Hi Hat cupcakes. They get their name from their superior garnish, which is exactly what you need if you want to impress your guests. Hi Hat Cupcakes consist of several elements: a chocolate cupcake, an Italian meringue and a chocolate shell.

It sounds like a lot of work, but it’s actually quite simple. You’ll need the basic muffin ingredients (like flour, sugar, eggs, baking powder) and also mayonnaise, which is the secret ingredient for moist muffins. Configure it as you see fit. They are so delicious and easy to make!

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What is a Charleston cupcake?

Hi Hat Cupcakes are cupcakes in disguise. A regular cupcake is topped with Italian meringue (or marshmallow pastry in some recipes) and then dipped in chocolate to form a chocolate shell. They are very sophisticated, but surprisingly easy to make.

What is the best frosting for Hi Hat Cupcakes?

These cupcakes can be customized, so use any of your favorite frosting. Here are some ideas:

Peanut butter: Beat in a mixer until light and fluffy: ¾ cup sugar, 3 egg whites, ¼ teaspoon cream of tartar, 10 tablespoons softened butter, 1 cup smooth peanut butter, 1 teaspoon vanilla extract. You can also follow this recipe for peanut butter frosting.

Espresso: Beat with a mixer until fluffy: 1 ½ cups sugar, 6 egg whites, ½ teaspoon cream of tartar, ¾ teaspoon kosher salt, 1 teaspoon vanilla extract, 3 teaspoons espresso powder.

Strawberries: Beat with a mixer until stiff: ½ cup strawberry jam, 2 cups sugar, 2 cups butter, 1 teaspoon vanilla extract and a pinch of salt. Instead of Italian meringue, you can use marshmallow flakes as a frosting.

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Tips for making the best top hat cupcakes

To make your own Italian meringue, beat the following in a mixer until frothy and bubbly: 2 ½ cups sugar, 6 egg whites, ½ cup water, ½ teaspoon cream of tartar, 1 teaspoon vanilla extract. – If you’re looking for a shortcut, you can make cupcakes with store-bought cupcake mix and store-bought marshmallow.

You can put the cupcakes in the fridge for about half an hour to let the coating set. – You can also sprinkle them with grated almonds. – Make these Hi-Hat cupcakes vegan by replacing all animal products (dairy, eggs, etc.) with vegan alternatives.

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How to Save Hi Hat Cupcakes

Muffins can be stored in the refrigerator for up to 3 days. They can be served cold or at room temperature.

How to make top hat cupcakes

Preheat the oven to 165C/330F. Line 12 muffin tins with ramekins.

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Whisk together the dry ingredients: flour, cocoa, baking soda, baking powder and salt.

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In a separate bowl, beat the eggs and sugar until pale and fluffy.

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Add the vanilla and mayonnaise. Beat until the mixture is smooth.

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Add half the dry ingredients to the egg mixture, beat, add the coffee and beat again.

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Add the remaining dry ingredients and coffee to the batter.

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Fill the muffin tins ⅔ from the top with the batter.

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Bake for 20-25 minutes, set aside to cool.

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Place the Italian meringue on each cupcake and freeze for 20 minutes.

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Meanwhile, melt the chocolate and the coconut oil. Let them cool slightly.

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Dip each muffin top into the melted chocolate and serve when the chocolate has hardened.

Nuts

If you want a thicker chocolate layer, you can use less butter. More oil makes the shell thinner. Use the chocolate you like: dark chocolate, milk chocolate or even white chocolate.

About Vaibhav Sharda

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