Sunday, February 14, 2010

top-hat cupcakes

my sweet sister bought me a cupcake book for my birthday & I've been wanting to make these adorable top-hat cupcakes (they remind me of a chocolate-dipped cone from dairy queen). valentine's seemed like the perfect occasion. although the recipe is fairly involved, they weren't too difficult to make & tasted delicious.

notes on the cake: not my favorite recipe. not sweet enough (buttermilk has quite a tang to it), although it ended up working well-enough with this recipe, because the meringue was so sweet. next time I'll use my good ol' standby vanilla cake recipe.                                                    

top-hat cupcakes (from cupcakes, cupcakes & more cupcakes by lilach german)
makes 20-24 cupcakes (not 12 likes she says)
3 cups white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, room tempt.
1 tablespoon vanilla extract
1 cup sugar
1 1/2 cups buttermilk

8 eggs whites
2 1/4 cups sugar
1/4 teaspoon cream of tarter

2 cups dark chocolate
3 tablespoons canola oil

1. preheat oven to 325 F. insert liners into medium cupcake pans
2. prepare cupcakes: in bowl, sift flour, baking powder & salt
3. in a bowl, cream butter, vanilla, and sugar on medium speed until mixture is light & fluffy
4. reduce mixing speed to low, add eggs one at a time; mix well.
5. gradually add dry ingredients & buttermilk, mixing until blended into smooth batter. fill the cupcake liners two-thirds full.
6. bake for 20-25 mins, or until cupcakes are springy to the touch & a toothpick inserted in the cupcake's center comes out clean.
7. remove from oven & cool on wire rack for 10 mins.
8. prepare meringue: whisk egg whites, sugar & cream of tartar in bowl placed over a pot of hot water (double boiler), constantly mixing for about 5 minutes until texture is blended & mixture is hot to the touch (be sure not to cook the eggs).
9. transfer to bowl with electric mixer, beat on high until mixture has completely cooled & meringue is completely set.
10. transfer meringue to pastry bag with round tip, pipping from sides of cupcakes up towards centers in a snail shape. freeze for 30 mins.
11. prepare garnish: melt chocolate & oil in a bowl placed over a pot of hot water (double boiler) until texture is smooth. cool.
12. place cupcakes on screen over a pan, gently ladling chocolate above. chocolate will harden as it comes in contact with frozen meringue, which is why this step must be done fairly quickly & in a single step.