and how to make them. I had a request from a friend for hi hat cupcakes (i think that's how its spelled) and I have no idea how to make these.
I have never heard of these before. Anyone ever make them?
What did say when you said, "I don't know what those are?"
The are a chocolate cupcakes made with a gynormous mound of merringue icing swirled up and then dipped in chocolate - so it looks like a chocolate dipped soft serve ice cream cone. I have a book with the recipe, which I have tried THREE TIMES to make this puppies! '
The merringue icing on top is a cooked icing where you have to use a hand mixer in a bowl over simmering water for like 12 minutes - I can never get the icing to whip up stiff enough to hold its shape...such a bummmer.
Here is link to various pictures of hi-hats:
and the book I have is on the top line, 5th from the left (with the 4 cupcakes on the cover, I think.) HTH
Maybe a meringue based buttercream would work... you can chill it and then it would be very firm for dipping yet soften back up for eating.
pfft...I knew I was mispelling meringue.
pfft...I knew I was mispelling meringue.
I always miss spell that one!
OHH CC where is our spell check...? LOL My fist thought was to double check with the order that the customer didn't want it to be the musical instrument...LOL
Those hi-hats look beautiful.
Intresting! Thanks for the info cake diva! I didn't know what it was either.
there is a recipe on the Martha Stewart site:
Here is the link:
There's even a video on the site. If I remember correctly, Martha's daughter Alexis was the one making them.
Hope it helps.
here is the link to Martha stewart recipe for hi hat cupcake: it has a video to go with it you should watch it to see how they make it...
two peas in a pod you are
Oh that's so funny we did it at the same time...
I use chocolate mousse to make hi-hats... it's delicious!!
I could never make it high enough and i have trouble dipping
Do you chill them well before you dip them? I dip mine in ganache. It works great. I use a 1A tip and fill the cupcake with the mousse and then just keep piping while I pull the tip from the inside of the cupcake and go until there's a good mound. Chill them until it's set and dip. Easy peasy and it is really good. It's like 2 desserts in one... which is always a good thing right???
i believe it is always a good thing... let me check my big book of dessert rules...YES! it's a good thing!
I just used the 7-minute frosting/boiled icing (SMBC without the butter) and i had chilled them. but when i put that in the fridge, the icing gets a little chewy.
Can you suggest a dipping technique? I have tried using a measuring cup but it was still too messy and kinda difficult. I just drizzled the chocolate until the icing was covered. yep. it was MESSIER! lol
jkalman is your chocolate mousse from scratch?
Yes.. from scratch is how I roll..
I beat the egg whites and cream a little firmer than one would normally for mousse because it will hold up better and set firmer. I have a heat proof bowl with the ganache in it and I warm it until it's fluid but not hot to the touch... a little warm is okay, but hot is not good. Then take your cupcake and dip it straight into the ganache until the mound of mousse is covered and let it drip for a few seconds and invert onto a cookie sheet. It's not messy at all. You coudl also dip it at an angle and roll the cupcake to coat all sides of the mousse.
7 minute frosting is yummy, but (IMHO) only if you eat it right away. It does get chewy if it sits out and I don't like that. The chocolate mousse stays nice and creamy. The important thing is to have the mousse going into the cupcake so it's anchored in as well as being on top and the let them chill well until the mousse is set. I haven't lost a top yet *knock on wood*
I saw your recipe! sounds yummy. but heavy whipping is soooooo expensive here! I don't think all purpose cream can do the same trick
I haven't used ganache yet but i will try. (I use AP cream for ganache too)
Me want high hat . . . drool . . . drool . . . drool
Those photos look so-o-o-o delicious!!!!!!!!!
hmm starting to wonder if I want to try these... looks like they might be a bit of a pain.
They were for my best friend, and she had no idea what they were made of but that they were yummy, ya big help there.
I may give them a try some time just for fun and see how they turn out.
They really aren't that bad to make. Bake your cupcakes and while they are cooling make your mousse. Fill them and pipe the mound and chill them for 30 minutes. While they are chilling make your ganache and by the time they are done it will have cooled sufficiently to dip them (sometimes too much and you have to warm it slightly). It's not bad to do... really... and they are so good.
I use a cooked cream similar to the filling in a devil dog in my hi-hats. I pop them in the freezer for about 7 minutes before I dip them in chocolate ganache and then immediately after for another minute until the chocolate sets up.
Wouldn't the hi-hats be so cute if the cupcakes were baked in these molds?
They'd look exactly like the chocolate dipped cones from Dairy Queen I used to get as a child
yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum
a friend of mine was telling me about these cupcakes she got up in NorCal... it must be these!
Must make hi-hats....
SugarFrosted, that would be adorable! I love those pans--- may have to order them!
i wanted to just bake the cupcakes in the ice cream cones and do it like that
that pan is so cute.... I love it.
The pan is cute, but the cakes don't like to stand up. Waste of money IMHO.
Baking them in cones would work though! They'd look like dipped cones from DQ or something.