In: All Recipes recipes3 December 2012
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buy plavix With Hi Hat Cupcakes I start the season of my Christmas pastries. These are amazing cocoa cupcakes, topped with an Italian meringue coated with chocolate, which gives them a Christmas tree shape. Thay closely reminds me a kind of snack I used to eat when I was a child, called “chicchirichì”, I loved them! Even though I knew the recipe since a while ago, I hesitated before making them, as I feared to make a mess of it while dipping meringue in chocolate… but, on the contrary, it was quite easy, and I was very proud of my Hi Hat Cupcakes… and of myself 😉 So, do not fear, and make them, as it’s easier done than made 😉
I’m beginning the week with Elisa will with the flu again, so I’m really busy, I haven’t sleep for the last 2 days and this weather is affecting me negatively… but I will survive 😛 to this Monday, I only have to believe 😉
I leave you to the recipe and will start my day… may the force be with me 😀

Ingredients for 8 cupcakes:
70 g of pastry flour
10 g of plain cocoa
1 pinch of salt order Vermox online
1 pinch of baking soda
1/2 tsp of baking powder
40 g of butter
40 ml of milk
100 g of sugar
1 egg

Ingredients for frosting and coating
2 egg whites
115 g of sugar
30 ml of water
1 tbsp of vanilla essence
4 g of gelatin
180 g of dark chocolate
2 tbsp of seed oil

Preparation Time: 1 hour
Baking Time: 15 min
Total Time: 1 hour and 15 min

How to make Hi Hat Cupcakes

In a bowl, combine flour, salt, baking powder and soda, and cocoa. Then add in melted butter.

Also add sugar, then milk, and at last egg, and combine with a whisk.

Pour the mixture in greased and floures liners. Fill them till half of their height.

Bake, in oven preheated at 180°C, for about 15 minutes.
Take out and let cool down.

Meanwhile, let’s make Italian meringue. Let soak gelatin in cold water.
Make a syrup: dissolve sugar in water and bring to a point of boil.

Whisk egg whites till stiff, then slowly pour hot syrup inside, while still whisking.

Gently squeeze gelatin, and dissolve it in hot vanilla essence. Then pour it into the meringue bowl. Keep whisking until completely cold.

Put meringue in a pastry bag and decorate: pipe a spiral of frosting into a cone shape. Then put in the fridge to cool down.

Now melt chocolate in a bain-marie, together with 2 tbsp of seed oil.

Stir until completely melted, then move it in a cup and let cool down for a dozen minutes. Stir every now and again.
Take back cupcakes and, while holding each cupcake by its bottom, dip them in the chocolate to coat frosting.

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Refrigerate, so that chocolate will congeal.

When chocolate will have congealed, serve your cupcakes.

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