Hi Hat Cupcakes!

I did it. I made these. I saw it on Bakerella.Basic sour cream yellow cake

1 pkg. (18.25 oz.) yellow cake mix
1 cup sour cream 
1/3 cup vegetable oil, crisco, canola, etc.
1/4 cup water
1/4 cup sugar
4 large eggs
1 tsp. pure vanilla extract  It was for Ward FHE tonight. I was famous. For the night at least.

I used the recipe from here to make the cake box mix yummy.


Cake Mix reloaded

1 pkg. (18.25 oz.) yellow cake mix
1 cup sour cream 
1/3 cup vegetable oil, crisco, canola, etc.
1/4 cup water
1/4 cup sugar
4 large eggs
1 tsp. pure vanilla extract

FOR THE FROSTING

1 3/4 cups sugar

3 large egg whites

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

FOR THE CHOCOLATE COATING

2 cups chopped (about 12 ounces) semisweet chocolate

3 tablespoons canola or vegetable oil

Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

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 almond 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. 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 15 minutes.

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.

Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Read more at Marthastewart.com: Hi-Hat Cupcakes - Martha Stewart Recipes