With the Fourth of July just a couple of days away I wanted to make a special treat!! I have come across these amazing looking Hi Hat Cupcakes on Pinterest. Have you seen them??? They look amazing!!
I know I can make those! And lets put a patriotic twist to these bad boys. Want to see how mine turned out????? Here are my Fourth of July Hi Hat Cupcakes!!
The dipping part can be a bit messy but oh so worth it!! LOL!
I love the Red, White, and Blue sprinkles!!
Hi Hat Cupcakes Supply List
- Cupcake pan
- Cupcake liners
- Red, white, and blue sprinkles
- Yellow cake mix
- A batch of homemade frosting (recipe in recipe card)
Tip: Use A Yellow Cake Mix And Bake As Directed
Here is a peek inside!!
I also added 2 Tablespoons red sprinkles and 2 tablespoons blue sprinkles to the cupcake batter!! 4th of July Funfetti cakes with an Uncle Sam Hi-Hat!! Now, hows that for patriotic???
These are over the “top” sweet and soooooo yummy but you better be prepared for sugar shock after eating one of these and don’t even bother trying to figure out the calorie content!! Just dive right in and enjoy!!!
I hope you all have a safe and Happy Fourth of July!!!
Hi Hat Cupcake Recipe
Hi Hat Cupcakes
- 1 Yellow Cake Mix plus ingredients called for on package
- Red White and Blue sprinkles
- 2 1/2 cups sugar
- 6 large egg whites room temperature
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 8 oz Red Candy Melts
- 2 Tablespoons Canola Oil
- Prepare cupcakes as directed on back of package adding in 2 Tablespoons Red and 2 Tablespoons Blue Sprinkles in batter before baking.
- Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
- 3. Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
- 4. Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.
- 5. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled 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.
- 6. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.