Peppermint Marshmallow Christmas Tree Hi Hat cupcakes

I made these late at night with sore feet from a day of shopping and no will to decorate. I think you can tell.

But see what I did here, I used some free editing and pretty props to redirect your attention so you can't see what a bad job I did.

I've talked about it before I call it the pusscat dolls effect, and it works a treat until you look closely. 


Oh alright I know I didn't really trick most of you and they weren't really that bad but the dipped ones were a bit messy as I used some green wilton melts and didn't really thin the chocolate out enough.

Yup not taking my own advice, but I was really really tired. Please do what I say not what I do.

Oh and loooove these teensy weensy little edible stars I picked up at Little Betsy Baker. 

The marshmallow topping seemed to be a hit in my family, my daughter actually rolled her eyes saying yum as she licked it from her fingers.

If you don't love peppermint you can omit it and I think this topping would also make great 'snowball' cupcakes without the green colour.

Pussycat dolls redirection props

Pom pom from Ah-Tissue

Cupcake Wrapper co Christmas wrapper from Details Details

Single Cupcake Stand from Mon Tresor

 Recipe after jump

'Marshmallow' topping  based on a recipe from cupcakes! by Elinor Klivans


Cupcakes!

makes enough to top 12 really hi top cupcakes
1 3/4 cups sugar
60ml (approx 1/4 cup) water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp peppermint extract
green food colour

Bring the bottom of a double boiler or suitable saucepan of water to simmer, the water should not touch the bottom of the saucepan.

Pop the sugar, water, egg whites and cream of tartar in the top of double boiler (or a heat proof container that will fit snuggly on top of saucepan of water). Do not put over heat at this stage. Mix with handheld mixer for 1 min at high until opaque, white and foamy.

Pop over simmering water and beat at high speed for 12 mins, the mixture should be very stiff.

Remove from heat, quickly add vanilla, peppermint extract and food colour and beat for a further 2 mins at high.

Spoon into a large pastry bag filled with a large plain tip or pop into a disposable bag that you have cut the end off and pipe onto each cupcake in a spiral.

Or if you like pipe a center and starting at the bottom and working your way around pipe short bursts pulling our to resemble.....well they are supposed to be leaves but it kinda looks like a hedgehog.

Dipping

If you would like to make a true hithat then the cupcake should be chilled and dipped in melted chocolate thinned with a little canola or vegetable oil. The recipe in cupcakes! states around 340grams (12 ounces) to 2 Tbsp and 1 tsp (3 US Tbsp) oil. Just make sure the chocolate is very smooth and a suitable consistency for dipping.


Bakerella did a really great tutorial on dipping hi hats a few months ago, when I popped over this morning to get the link to my surprise she had updated the post to say that she actually uses the same recipe as I did.

Decorating

I decorated with edible silver stars
mini M&M's
and white flower sprinkles