Taste of Summer

Next up on my “to-bake” list are these Martha Stewart hi-hat cupcakes. Not only am I a big fan of chocolate, but the magic shell coating reminds me of my favorite ice cream spot in northern michigan: the dairy maid. While the dairy maid is unfortunately not a secret shared by only us crystal lakers, this one in particular is so special to me, my friends, and my family that grew up spending their summers in northern michigan and their nights at the dairy maid. the soft serve twist in a sugar cone dipped in chocolate is their signature item and i never stray far from the original.

Instructions to make the hi-hats:

Ingredients: Cake batter from Devil’s Food Cake with Milk Chocolate Frosting, 2 1/2 cups sugar, 6 large egg whites (room temperature), 1/2 cup water, 1/2 teaspoon cream of tartar, 1 tbsp pure vanilla extract, 1 pound 8 ounces semisweet chocolate finely chopped, 6 tbsp safflower oil

Steps:

  1. Bake the Devil’s Food Cake (directions on Martha’s website and on the above link), following instructions for cupcakes. Let cool.
  2. Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
  3. Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  4. Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.
  5. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  6. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.
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