I brought my 7 year old son and a few of his friends to see ‘Gnomeo And Juliet’ this weekend. If you haven’t seen the film I highly recommend it. It is cute and clever. The movie was packed with pop culture references, puns and Shakespearisms. I laughed and laughed and still think I missed a lot since so much was happening at once.
I wanted to bake some cupcakes to celebrate the movie, but a ‘gnome cupcake’ search didn’t turn much up that I cared to make. I have been meaning to try Hi Hat Cupcakes for some time now since I keep seeing them around the internet. They just look so fantastic.
So here is my take on Hi Hats with a nod to the Gnome.
Gnomeo And Juliet Hi Hat Cupcakes
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 and 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water
1 and 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup water
Candy coating ingredients for gnomes:
1 cup each, red and blue candy melts
1 1/2 Tbs vegetable oil to add to red melts
1 1/2 Tbs vegetable oil to add to blue melts
1/2 inch Candy Eyes
(If you want to make the classic Chocolate Hi Hats then use 2 cups semisweet chocolate melted with 3 Tbs oil)
1. Preheat oven to 350 degrees with rack in center.
2. Melt chocolate in a medium bowl in the microwave; stir chocolate until melted and smooth. Set aside to cool slightly.
3. Meanwhile, whisk together flour, baking powder, baking soda and salt in a medium bowl; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
5. Line a cupcake pan with paper liners. Fill each liner with about 1/3 cup batter. Bake until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
6. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
1. 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 for 12 minutes. (My handheld mixer died about a minute into beating so I had to do the rest with a whisk. I do not recommend this, but I can attest to the fact that the result is satisfactory. I thought my arm was going to fall off!!)
(Another note: The original recipe called for waiting until the temp rose to 160℉ on a candy thermometer. I tested the frosting recipe twice and I could not get the temp higher than about 140℉. I just stopped at 12 minutes.)
2. Remove from heat; stir in vanilla, and beat for 2 minutes more until frosting thickens.
3. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Chocolate coating directions:
1. Melt candy melts in the microwave. Let cool about 15 minutes.
2. Holding each cupcake by its bottom, dip cupcake in the melted candy to coat frosting, allowing excess to drip off. Transfer to a wire rack. Spoon more coating around edge of cupcake and any exposed frosting (A toothpick works well to do this). None of the white frosting should show. Attach Candy Eyes. Let cupcakes stand at room temperature 15 minutes.
Cupcakes can be refrigerated for up to 3 days. Makes 14.
Chocolate Hi Hats recipe adapted from Martha Stewart
A little Steve Forbert would work with this recipe.
Steve Forbert-Romeo’s Tune
Thurl Ravenscroft-The Tiki, Tiki, Tiki Room