Help With Hi-Hat Cupcakes...

Baking By LaurenBaker Updated 29 Sep 2010 , 11:03pm by sweetheart6710

LaurenBaker Posted 27 Sep 2010 , 3:51am
post #1 of 8

I don't even know if this is possible but I'm going to ask anyways...

I'm making cupcakes for my friend's birthday next week and I'm thinking about making them hi-hat cupcakes, like the ones here: http://www.marthastewart.com/recipe/hi-hat-cupcakes

His favorite flavor cake is red velvet so thats what I want to make him...just wondering if it was at all possible to do that with cream cheese frosting? And if so, does anyone have a good recipe?

7 replies
GingerLashley Posted 27 Sep 2010 , 5:36am
post #2 of 8

i think it would work if you found a very very stiff cream cheese frosting recipe... and used a good hardening chocolate that hardens quickly...

Pallison Posted 27 Sep 2010 , 9:17am
post #3 of 8

I'm not sure a cream cheese frosting will work because the chocolate could melt it....I read a comment that someone had used a butter cream frosting and they did lose their shape but they were acceptable....now the question would be what is acceptable to you....in Martha's video, she said any 7 or 12 minute frosting would work....hope that helps....

beccachris Posted 27 Sep 2010 , 11:19am
post #4 of 8

I think it might work if you refrigerate the cupcakes after you frost them with the cream cheese frosting. If you don't refrigerate them, then the frosting falls off when you turn them upside down to dip into the chocolate. I would make sure the frosting was totally firm before I dipped them. HTH!

LaurenBaker Posted 27 Sep 2010 , 3:47pm
post #5 of 8

Thanks for the suggestions. I'll play around with it!

MariaK38 Posted 28 Sep 2010 , 2:14am
post #6 of 8

Here's Bakerella's hi hat cuppie directions. I think she puts hers in the freezer. good luck!

http://www.bakerella.com/hi-hat-cupcakes/

mar0 Posted 29 Sep 2010 , 10:37pm
post #7 of 8

I made hi hats with buttercream and it was really difficult to keep the shape. My buttercream is a medium consistency and the chocolate really weighed down the tops. As I dipped them, sometimes the icing would slide right off into the chocolate. The still tasted good but they completely lost their shape.

Here is a link for buttercream hi hats: http://cookiesandcups.blogspot.com/2010/06/summer-giveaway.html

sweetheart6710 Posted 29 Sep 2010 , 11:03pm
post #8 of 8

Here is bakerella's post (I think she was inspired by Martha)

http://www.bakerella.com/hi-hat-cupcakes/

But I also follow another blog... and her husband is a red velvet fanatic so she is always doing things with cream cheese icing. I think this will give you hope if not help you icon_smile.gif

http://iheartcuppycakes.com/2009/02/26/red-velvet-hi-hats/

Hers seem to hold up really well. Good luck, hope that helps

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