Sweetie Pie Cupcakes Recipe
Ingredients
For the Cupcakes:
https://lynnemccarthykitchen.blogspot.com/…/Chocolate%20Cup…
For the topping:
2 1/2 cups sugar
6 large egg whites at room temperature
1/2 cup water
1/2t cream of tartar
1T vanilla extract
For the Chocolate Coating:
680 grams semisweet chocolate, finely chopped
6 tablespoons sunflower oil
Method
1. Bake my chocolate cupcakes and let cool.
2. Make the topping.
In electric stand mixer, combine sugar, egg whites, water & cream of tartar.
Whisk until foamy.
Set bowl over a pot of simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes.
Transfer bowl back to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 10 minutes. Add vanilla and stir until combined.
Transfer to a large pastry bags fitted with a round tip. Leaving a little bit of a border on each cupcake, pipe a spiral of frosting into a cone shape as in image.
Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
For chocolate coating, combine chocolate and oil in a medium heat-proof bowl set over a pot of simmering water; stir until melted and smooth.
Transfer to a deep bowl, and let cool about 10 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat topping, allowing excess to drip off.
Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set.
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