Over time and with all the baking that goes on within my household I've developed a serious love for large amounts of icing - on everything. Cakes, cupcakes, even biscuits, the more the merrier!
Unfortunately, my distribution network set up specifically for the dissemination of all things Sugared Escape doesn't share the same feelings.
Que Martha Stewarts Hi Hat cupcakes as the solution to all my problems. Somehow a meringue icing top doesn't pack that unholy sweetness that comes with a thick buttercream and lets me fulfill my desire to add swirls and swirls of sugary goodness to the top of everything I make while still keeping the team onside.
Having just the right icing for the right occasion turns these piled high hi hat cupcakes into such light and fluffy mouthfuls.
Martha has even created a video step by step for how to achieve that perfect hi hat coverage. The secret is in the canola oil added to the melted chocolate.
I recommend a basic chocolate cupcake recipe for this and one that uses cocoa is even better if you life in a house like mine that doesn't see a block of chocolate - cooking or otherwise - last more than a day and a half!
- 1 3/4 sugar
- 3 large egg whites
- pinch cream of tartar
- 500g white chocolate
- 3 tablespoons canola oil
- 1 teaspoon pink gel or chocolate food colouring