Champagne Sparkle Hi Hat Cupcakes
Ingredients for Cupcakes:
- white or yellow cake mix or recipe
- ½ teaspoon champagne extract
Directions:
- Prepare batter using mix or recipe
- Mix in champagne extract
- Bake in cupcake trays
Ingredients for Frosting:
- 1 ¾ cups sugar
- ¼ cup of water
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon champagne extract
- 1 bottle Wilton Pearl Dust
- paintbrush
Ingredients for White Chocolate Coating:
- 2 cups12 oz white chocolate (chopped)
- 3 tablespoon oil
Directions for Frosting:
- Beat sugar, water, egg whites, and cream of tartar in mixer on high speed for 1 minute, until foamy
- Put the bowl over a pan of barely simmering water
- Beat on high (about 12 minutes) until stiff peaks form, then remove from heat
- Mix in vanilla and champagne extract
- Beat for 2 minutes 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
- Use approximately 1/2 cup frosting to make a spiral of frosting into a 2-inch-high cone shape (leaving a 1/8-inch border on each cupcake)
- Place cupcakes on baking sheet and refrigerate until ready to use
Directions for White Chocolate Coating:
- Combine chocolate and oil
- Place mixture over a saucepan of barely simmering water
- Stir until melted and smooth
- Let cool 20 minutes
Directions for Cupcakes:
- When chocolate is room temperature, dip each cupcake to coat frosting (let excess drip off).
- Place cupcakes on a baking sheet.
- Fill in any exposed space or frosting with chocolate
- Let cupcakes sit at room temperature for 15 minutes
- Refrigerate 30 minutes
- Using a dry, clean paintbrush, brush pearl dust into the dried white chocolate
- Cover and refrigerate 2 hours
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