Cupcake Recipes Ideas | Cupcake Handmade Jewellery | Cupcake Accessories | Friday Cupcakes

Check out our latest ideas on cupcake recipes, handmade accessories and jewellery.

‘The Big Apple’ Cupcake

As I’m sure you all know, the possibilities are endless when it comes to making cupcakes – I’ve made a lot! But there’s always that one that stands out to each individual..

My personal favourite cupcake would have to be chocolate-covered hi-hats.

This cupcake goes down well with many New Yorkers, but isn’t that common in many other places. A lot of people would think that I’m talking about covering a drum set with chocolate!

I had my first Hi-hat when I visited the Big Apple and knew that I had to make sure I worked on the perfect recipe.

Hi-hats can come in different flavours besides chocolate, but in my personal opinion, chocolate wins every day.

The chocolate-covered Hi-hats are unique in the fact that they consist of a marshmallow topping, which is then covered with a coat of chocolate.

Here’s how I make them:

–          Fill cupcake baking tray with your finest chocolate recipe.

–          Bake for 20 minutes at 180°C.

–          Put 1¾ cups of sugar, ¼ cup of water, 3 large egg whites, ¼ teaspoon cream of tartar, 1 teaspoon of vanilla extract & ½ teaspoon almond extract into a heatproof container.

–          Beat with a handheld electric mixer until white & foamy (approx. 1 min).

–          Place bowl over (not touching) a barely simmering pan of water.

–          Beat on high speed (approx. 12 min) until mixture stands straight up if you stop the beater and lift it up. Thermometer should read around 75°C.

–          Put mixture into a large pastry bag and apply spiral on top of the shorter cupcakes.

–          Put 2 cups semisweet chocolate & 3 tablespoons vegetable oil into a heatproof container.

–          Place bowl over (not touching) a barely simmering pan of water.

–          Stir until chocolate is melted and smooth.

–          Holding the base of the cupcakes, dip in chocolate then use a spoon to drip more chocolate over any missed gaps. Like so:

–          Leave to cool, and then strip off paper liners.

.. And there you have it!

I’ve experimented a lot with Hi-hats and believe that this recipe is by far the best I’ve tasted. I will leave you with some inspiration for other Hi-hat cupcakes – enjoy!



One response to “‘The Big Apple’ Cupcake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: