New Year Cupcakes

Champagne Sparkle Hi Hat Cupcakes

• For The Cupcakes:

  Simply use your favorite white or yellow cupcakes cake recipe or boxed cake mix and add 1/2 teaspoon champagne extract.
  
  
   It Can Be Purchased {Here}

  
  

  
  

  For The Frosting

  • 1 3/4 cups sugar
  • 1/4 cup of water
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon champagne extract
  • 1 bottle of Wilton Pearl Dust. (purchase {here} or at any craft store.)
  • a paint brush

• For The White Chocolate Coating

  • 2 cups chopped (about 12 ounces)  white chocolate
  • 3 tablespoons canola or vegetable oil
  • 
    
  • Prepare the frosting: 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, about 12 minutes; frosting should register 160

 degrees.on a candy thermometer. Remove from heat; stir in vanilla and champagne

 extracts, and beat for 2 minutes more until frosting thickens.

Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip or a gallon

 sized zip lock with a piping tip fitted in the corner. Leaving a 1/8-inch border on each

 cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of

 frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while

 preparing the chocolate coating.

Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl

 set over a medium saucepan of barely simmering water; stir until melted and smooth.

 Transfer to a small bowl, and let cool about 20 minutes. The choclate should be room

 temperature before dipping. It should NOT be very warm to the touch.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting,

 allowing excess to drip off. Transfer to a baking sheet fitted 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. 

Refrigerate for 30 minutes to let coating set. Now with a DRY, clean paint brush brush

 the pearl dust onto the cooked dried white chocolate. Place back in refrigerator. You

 may decorate with gold cupcake wrappers that can be found at any craft store and

black satin ribbon.

Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up

 to 3 days.

original recipe adapted from {here}

Happy New Year Shine Readers!!!!!!

It's Hanna here from {bouffe e bambini} bringing you a little New Years Inspiration.

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