Red Velvet Hi-Hat Cupcakes

I was feeding my sweet baby last Monday and happened upon Martha Bakes on the Hallmark Channel.

As *I* also enjoy baking on occasion, I was pretty excited to watch.  And Martha did not disappoint!  She showcased some delectable treats, including her Hi-Hat Cupcakes.

 
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I decided to give them a shot using the very popular flavor of Red Velvet.  And there is a reason Red Velvet is so popular… these are amazing!!

I used a version of this Red Velvet recipe for the cake.  I then used, and this is possibly my favorite change, Log House Cherry Flavored Baking Morsels for the chocolate candy coating.

For a long time now Cherry Dip has been my favorite cone at Dairy Queen, and now I know how to make it at home! *happy dance*

The only thing I did use from Martha’s original post was the Seven Minute Frosting recipe, with a slight alteration.

Seven Minute Frosting

Ingredients

  • 2 1/2 cups sugar
  • 6 large egg whites, room temperature
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 2 tsp pure vanilla extract

Instructions

  1. Put a sauce pan on stove with a couple inches of water and bring to a slow boil.
  2. In a large heat safe bowl (I used a glass bowl) mix together room temperature egg whites, sugar, water, and cream of tartar. Whisk ingredients together by hand until nice and frothy.
  3. Set bowl over pan with barely boiling water and whisk until sugar is dissolved, about five minutes.
  4. Transfer liquid to your big electric mixer and beat on HIGH for about ten minutes. Add vanilla and whisk on HIGH for another five minutes.
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I found the light and airy frosting to be the perfect compliment to the deep, rich flavor of red velvet.

And, seeing as I am a HUGE fan of Cherry Dip, I could not get enough of this flavor combination.  If you are not a big fan, you can certainly use a semi-sweet chocolate and also have fantastic results.

Whatever you do decide on doing, dont forget the most important ingredient.

Love.

I kid.

Kinda.