“they look like dairy queen”
oh, if one of us birds knows about dairy queen…it would be me. the DQ was my very first job. i learned how to dip cones, fearlessly, years ago. the tricks are: don’t hesitate, don’t hold the cone at an angle and move smoothly and quickly. who knew these courageous skills would come in so handy later in life. (don’t worry julie and al…i steered clear of the trademark curl…even though it wants to come so naturally)
i saw these buddies months ago on bakerella and also on martha stewart….their beauty sold me…and their meringue stopped me. however, this years christmas brought me a new cupcake cookbook and low and behold….the top hat cupcakes were there….begging me to show them some attention. alright, alright….lets give it a go….
adapted from cupcakes, cupcakes, and more cupcakes
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla bean paste*
1 cup sugar
1 1/2 cups buttermilk
8 egg whites
2 1/4 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla bean paste
2 cups dark chocolate
3 tablespoons canola oil
*i only discovered vanilla bean paste a few weeks ago and have been dying to experiment with it. if you aren’t as excited to have it in your pantry as i was….it can be substituted with same amount of vanilla extract, no worries.
the only reason for this picture…is that i got cute little prep bowls for christmas…i wanted to use them….and i wanted you to be excited with me. pretty, huh?!
preheat your oven to 325. line your cupcake pan with wrappers. this recipe claimed to make 12 cakes, but for me it made that plus 24 mini cupcakes….so…maybe I was lucky…or maybe you should plan for extras as well.
in a medium bowl, sift together flour, baking powder and salt.
in your stand mixer on medium speed, mix together butter, vanilla and sugar till light and fluffy. reduce speed and add in eggs one at a time.
gradually mix in sifted dry ingredients and buttermilk till all ingredients are well blended.
pour batter into cupcake liners to 3/4 full.
bake for 20-25 minutes or till cakes pass the toothpick test. cool on wire rack.
for the meringue – place a glass bowl over a medium saucepan of simmering water. whisk together egg whites, sugar and cream of tarter for 5 minutes till mixture is well blended and hot. remove from heat and mix in vanilla. using an electric mixer, beat at a high speed for about 12 minutes till meringue forms stiff peaks.
transfer to pastry bag with a round tip. pipe meringue out in a circular motion….up and up and up till you have a pretty little “hat” of meringue on top of your cakes. transfer to freezer for 30 minutes.
while your cakes are in the freezer prepare your chocolate. again, in a glass bowl over simmering water, melt your chocolate and oil. whisk together till smooth and glossy. remove from heat and let cool.
are you ready for the dipping? are you scared?! oh, don’t be… time to be bold…you can do it!
i used one of those oversized coffee mugs for the dipping chocolate… so that it was deep enough for those top hats and wide enough for my fingers/hands.
without fear, flip over and dip your cupcake into the chocolate. lift him up….hold him there till he stops dripping….flip him back over set him down….pick up another and repeat! you did it! everything stayed in place!
keep you cupcakes chilled until ready to serve….and when you do….your guests will surely say, “ooOOoo pretty!”
i know you want to see the inside, don’t you.
everything you hoped for?! me too. enjoy!
wishing you a happy new year and many blessings to come!