The Grasshopper Experiment

This all started with the desire to tackle the elusive hi-hat cupcake.  For those of you who are cocking your head to the side thinking, WTF, click here and then you'll be like, oooohhh.  This really didn't go as I'd planned and I'm kind of bummed about it.  I might not be the best baker in the world, but I really hate when something gets the best of me.  Like with macarons, I've only been successful ONE time and it was so much damn work that I now understand why those tiny cookies are so damn expensive!

Getting off topic... Basically what I'm telling you is that this technique is not for the novice baker and if you attempt this, do not feel defeated.  All my coworkers thought they were really cool and thought they were delicious.  I just prefer my treats to be both attractive and tasty.

CUPCAKES

INGREDIENTS

3 cups brown sugar, packed

1 cup of butter, softened

4 eggs, room temperature

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

3/4 cup baking cocoa

1 tbs. baking soda

1/2 tsp. salt

1 1/3 cup sour cream

1 1/3 cup boiling water

PREPARATION

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy.

Blend in vanilla.

Combine flour, cocoa, baking soda and salt; add alternatively with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

Bake at 350 degrees.

{Makes roughly 3 dozen cupcakes}

FROSTING

INGREDIENTS

1/3 cup + 1 tbsp. (90 ml) water

1 cup granulated sugar + 3 tbsp.

1/3 cup light corn syrup or liquid glucose

4 large egg whites

1 tsp vanilla extract

Double recipe to accommodate cupcake recipe above.

PREPARATION

Put the water, 1 cup sugar and light corn syrup into a small saucepan.

Place over medium heat and stir gently until the sugar has dissolved. Stop stirring and leave to simmer until the syrup has reached 242 °F.

In the meantime put the egg whites into a clean mixing bowl and start whisking on medium speed. Add the remaining 3 tablespoons sugar, one spoonful at a time.

When the syrup has reached the temperature stated above, remove from the heat and pour into the egg whites in a thin, steady stream.

Add the vanilla extract and whisk for another 5-7 minutes.

MINT FILLING

INGREDIENTS

1/2 cup unsalted butter, softened to room temperature

2 cups confectioners' sugar

2 Tablespoons milk

1 and 1/4 teaspoons peppermint extract

1 drop liquid or gel green food coloring (optional)

PREPARATION

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.

Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute.

Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired.

Refrigerate for at least 1 hour and up to 4 hours to achieve desired thickness.

Use an knife, apple corer or this to create the holes for your filling.

This probably goes without saying, but if you attempt the hi-hat then make sure to give yourself time.  It definitely takes patience and if you're successful, please do share!  I'm always interested to hear other baker's techniques.