Champagne Sparkle Hi Hat Cupacakes

Happy New Year FRIENDS!!!!!!

I whipped up a little New Years Inspiration.

Champagne Sparkle Hi Hat Cupcakes

  • For The Cupcakes:

    Simply use your favorite white or yellow cupcakes cake recipe or boxed cake mix and add 1/2 teaspoon champagne extract.

     It can be purchased {here}

    For The Frosting

    • 1 3/4 cups sugar
    • 1/4 cup of water
    • 3 large egg whites
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon champagne extract
    • 1 bottle of Wilton Pearl Dust. (purchase {here} or at any craft store.)
    • a paint brush
  • For The White Chocolate Coating

    • 2 cups chopped (about 12 ounces)  white chocolate
    • 3 tablespoons canola or vegetable oil

Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg
 whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until
 foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high
 speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160
 degrees.on a candy thermometer. Remove from heat; stir in vanilla and champagne
 extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip or a gallon
 sized zip lock with a piping tip fitted in the corner. Leaving a 1/8-inch border on each
 cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of
 frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while
 preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl
 set over a medium saucepan of barely simmering water; stir until melted and smooth.
 Transfer to a small bowl, and let cool about 20 minutes. The choclate should be room
 temperature before dipping. It should NOT be very warm to the touch.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting,
 allowing excess to drip off. Transfer to a baking sheet fitted 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. 
Refrigerate for 30 minutes to let coating set. Now with a DRY, clean paint brush brush
 the pearl dust onto the cooked dried white chocolate. Place back in refrigerator. You
 may decorate with gold cupcake wrappers that can be found at any craft store and
black satin ribbon.
Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up
 to 3 days.

original recipe adapted from {here}

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adventuresindinner said...

Looks so amazing! Here's to a fab new year :-)

Lindsay said...

These look awesome! Your so pretty girl! Happy New Year!

Marina {Yummy Mummy) said...

These are SO cute. Happy New Year!

A Daft Scots Lass said...

Nice Cupcakes!

Erin said...

THese are amazinggggggg! :)

Val said...

Those cupcakes look magnificent. Happy New Year!!!

Elle Sees said...

those are perfect for a nye party (or any day with that beautiful pearl dust)

Gail @ Sophisticated Steps said...

Prettiest cupcake pics ever...but you beat the cupcakes! ;)

Sweetums said...

Happy Luscious New Year, Hanna, to you and your family !

Kristin said...

Oh my goodness these are beautiful! I bet super delicious too! Happy new years xoxo

stephanie said...

these are the cutest cupcakes eva! and HELLO! you are smokin'!!!! xoxo

Susan said... did I miss these!!
They look incredible. I so wish we lived closer.
You look amazing btw. Va va voom!


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