Hi-Hat Cupcake Frosting

PhotoGrid_1440800171849It is Friday and since I finished up with work a little early, I decided to try out this recipe. I have been wanting to try this out for a long time now, but to be honest I did not think I cold pull it off, but today I just said to myself Why Not? Do you have something you have been wanting to try? Today is your day, just ask yourself, why not and do it!! This recipe turned out amazing! I used my Strawberry Cupcake recipe, but any cake will do. Be advised, you need to use both frosting and dipping recipes together to have this effect, store bought or a different recipe will not work.


For the Frosting

  • 1 3/4 c sugar

  • 1/4 c water

  • 3 large egg whites

  • 1/4 t cream of tartar

  • 1/2 t vanilla extract

  • 1 t almond extract

  1. In a large heatproof bowl, combine sugar, water, egg whites, and cream of tartar.

  2. Make sure that the bowl is not too thick, mine was the first time and I had to transfer the mixture half way through. Also make sure the bowl fits on the pan easily, before combining ingredients.

  3. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute.

  4. Set bowl over a pan of barely simmering water.

  5. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. If you do not have a candy thermometer, just make sure the sugar is melted and the mixture is not grainy.

  6. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

  7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip.

  8. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, yields enough for 36 cupcakes.

  9. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.


For the Chocolate Coating

  • 2 c chopped chocolate

  • 3 T vegetable oil

  1. Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. I just used the microwave and heated it 30 seconds at a time, stirring in between to make sure it did not burn.

  2. Transfer to a small bowl, and let cool about 15 minutes. You must wait! I know you are excited, but waiting is crucial to the success of dipping these cupcakes.

  3. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.

  4. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show.

  5. Let cupcakes stand at room temperature 15 minutes.

  6. Refrigerate if not eating within 30 minutes.

Calories: 95, Total Fat: 3.5g, Sugars: 14.6g, Protein: 1g

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