Designer Hi Hats


I decided to make Hi Hats for cupcake club tomorrow. The last time I made them I hadn’t started my blog yet. This time I wanted to use these posh cases and pink candy melts to make a fancy looking Hi Hat.


I made a coconut cake from Cupcakes from The Primrose Bakery. They’re good but I’m not as amazed with them as I was with the Peanut Butter ones I made last week. They’re not dry but they could have been just a little more soft. With all the marshmallow frosting on these it’s enough to get cake and frosting in each bite.

I bought these in Richmond. It was £4.25 for one small bag! I haven’t seen them in other shops before and there doesn’t seem to be anything similar made locally. They only had about 3 colors. I want to experiment with these more but not for £4 a bag. I’ll have to stock up when I got to the US in August.

I bought these from Bake it Pretty


Coconut Cupcakes
adapted from The Primrose Bakery (for 24 cakes)

Ingredients
220g unsalted butter at room temperature
360g caster sugar
4 eggs
1 tsp vanilla extract
250g self raising flour, sifted
240g plain flour, sifted
250ml coconut milk
50g dessicated coconut

1. Preheat the oven to 180 C and line 2 muffin trays with cases. In a large mixing bowl cream the butter, and sugar until pale and smooth, with an electric mixer. Add the eggs, one at a time, mixing after each addition, then add the the vanilla.


2. Combine the 2 flours in a separate bowl. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the coconut milk and beat again. Repeat these steps until all the flour and milk have been added. Fold in the coconut with a spatula.


3. Spoon the batter into the cases, filling them about 2/3 full. Bake 20-25 minutes until slightly raised and a cake tester inserted in the middle comes out clean. Remove from the oven and leave to cool for 10 minutes.

Seven Minute Frosting
adapted from Martha Stewart’s Cupcakes (makes enough to frost 24)

Ingredients
1 1/2 cups plus 2 tbs sugar
2/3 cup water
2 tbs light corn syrup (I used golden syrup)
6 egg whites at room temperature

1. Combine 1 1/2 cups sugar with the water and golden or corn syrup in a small saucepan. Clip a candy thermometer to the side. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil without stirring until syrup reaches 230 F.


2. While the sugar is boiling whisk the egg whites in a large bowl on medium high speed until soft peaks form. With the mixer running, add the remaining 2 tablespoons sugar, beating to combine.
3. As soon as the syrup reaches 230 F remove from heat. With mixer on medium low speed, pour syrup down the side of bowl in a slow, steady stream. Raise speed to medium high, whisk until mixture is completely cool (touch the bottom of the bowl to feel) and stiff (not dry) about 7 minutes. It will look like marshmallow.

To get the nice 3 tiered look. I use three separate motions

I put them in the fridge to firm up for about 10 minutes

I melted the pink candy melts in a double boiler

and dipped 12 of them in

I thinned out the pink chocolate since it was a little thick for dipping even though the package said not too. It just didn’t set as firmly as the milk chocolate ones. I drizzled milk chocolate over the pink ones and pink over the milk chocolate ones.

Can’t wait to see what everyone else made!

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