HI-HAT Cupcakes
This is an American recipe that when you eat it, you'll realize how fluffy and soft it is. These hi-hat cupcakes will conquer your palate. Don’t wait any longer and make them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
  • 200 grams flour
  • 200 grams sugar
  • 100 grams unsalted butter
  • 2 eggs
  • 160 milliliters cow's milk
  • 2 teaspoons white vinegar, Can be substituted with 2 teaspoons of lemon.
  • 2 teaspoons liquid vanilla
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 tablespoons baking soda
  • 3 egg whites, meringue
  • 300 grams sugar , meringue
  • 60 milliliters water, meringue
  • 1 pinch salt , meringue
  • 300 grams dark chocolate , chocolate coating
  • 40 grams cocoa butter, chocolate coating
Preparation
15 mins
20 mins
Medium
  • Preheat the oven to 160 ºC.
  • Prepare buttermilk with the milk and vinegar or lemon.
  • Sift all the dry ingredients except the sugar.
  • Cream the butter for 3 minutes in the mixer.
  • Add the eggs to the butter one at a time, waiting for the first to be incorporated.
  • Add the sugar.
  • Add the flour and buttermilk gradually.
  • Bake at 160 ºC for 20 minutes.
  • Meringue preparation: Whip the egg whites and a pinch of salt until stiff peaks form.
  • Place the water with the sugar over medium heat until it becomes a syrup. Stir constantly.
  • Beat the egg whites and slowly add the syrup in a thin stream.
  • Place the meringue on the cupcakes and freeze them for 15 minutes.
  • Chocolate coating: Melt the shortening and chocolate in a double boiler or in the microwave and pour the mixture into a tall cup or glass.
  • Cover the meringue part of the cupcake upside down with chocolate, so it is fully covered.
  • Refrigerate the cupcakes and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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