This past Wednesday, was Mr.B's eighth birthday and he asked if I could make cupcakes, to bring to class. Of course I said yes, then we started discussing flavours, frostings and decorations. My friend Jeanine, from The Baking Beauties, recently posted a Mini Hi Hat Cupcake recipe. I've been eying Hi Hat Cupcakes on Pinterest for over a year, but never mustered enough courage up to try making them. So, while Jeanine and I chatted about her cupcakes, she mentioned how cute they would look, in little mini ice cream cones. I told her I'd try it for Mr.B's cupcakes, which is what I did. I must say that mini cone cupcakes are MUCH more difficult than regular cone cupcakes. The tiny cones, which have a tiny bottom, were very unstable. And thankfully the box of cones I bought contained 48 cones, because I over filled the first 12 cones and they spilled over while baking. Lesson learned, the remaining 36 baked up perfectly.
Making the frosting was fairly easy, but would have went more smoothly if I had a candy thermometer. Please note that all the whisking will make feel like you arm will fall off, but don't stop, you have to keep whisking the frosting, while it heats. The resulting marshmallow frosting is unbelievably delicious! Once again, the unstable mini cones proved to be a challenge while piping on the frosting and placing them into the freezer. Thankfully I left them in there long enough, that the chocolate set quite quickly, once dipped. Despite all my little hiccups, seeing the look on Mr.B's classmates faces was worth it all. They were amazed that I had made these for the class and all asked how I had done it. Even the teacher was surprised that I had made the cupcakes. Silly people.... don't they know who I am???? LOL
Mini Ice Cream Cone Hi Hat Cupcakes
adapted from The Baking Beauties
1/2 pkg chocolate fudge cake mix (I used half chocolate and half yellow cake mix)
1/4 C oil
2/3 C water
dark chocolate wafers
1 1/2 ounces egg white (about 2 medium eggs)
2 Tablespoon water
7/8 cup (1 cup minus 2 Tablespoons) granulated sugar
1/8 teaspoon cream of tartar
1/2 teaspoon gluten-free vanilla extract
1/2 teaspoon strawberry extract (if not doing strawberry, omit, and add an additional 1/2 teaspoon vanilla extract)
dollop pink gel food colouring (optional)
Preheat oven to 350 degrees.
In a bowl, combine half the cake mix, egg, water and oil and beat for 2 minutes (the remaining cake mix can be wrapped up and placed in the freezer, for later use). Carefully fill each cone HALF full and place them in a 12 cup muffin tin. Carefully place muffin tin into the oven and bake cones for 10-15 minutes. Let cool completely and repeat with remaining cones and batter.
In a stainless steel mixing bowl, whisk together the egg whites, water, sugar and cream of tartar. Set the bowl over a saucepan of simmering water and continue whisking until the egg whites are hot (about 160*C).
Using a heavy duty hand mixer, or a stand mixer, beat the egg whites until stiff peaks form, and the frosting has cooled to room temperature. This takes about 12 minutes. Add the vanilla, strawberry extract and gel colouring at this time. Beat until the flavourings are evenly distributed. Use immediately.
Using a piping or heavy duty resealable bag with the corner cut off, pipe the frosting in swirls onto the cupcakes, until they are tall & pointed on top. Place frosted cupcakes on a cookie sheet and place them in the freezer for 10-15 minutes.
In a tall narrow cup, melt chocolate melts in the microwave for 90 seconds, stirring every 30 seconds. Once chocolate is melted and smooth, take set cupcakes and carefully dip frosted tops into the chocolate, letting excess chocolate drip off. Top with a pinch of rainbow sprinkles and return to the freezer, to set up; about 10 minutes. Store cupcakes in an air-tight container in the fridge for up to 3 days.
This post linked to
Talkin About Thursday
Saturday Show & Tell
Super Saturday Show & Tell