This is a great example of that whole "turning lemons into lemonade" thing. You know what I'm talking about-a mistake that somehow, by the grace of the powers that be, turns into something pretty decent.
I tried to make Hi-Hat Cupcakes. And failed. Quite miserably, I might add.
What's that? Oh, yes I do make cupcakes for a living...
So failing at this new recipe was pretty disheartening. After my third cupcake that I dipped and it totally flopped over for me I: A.)Threw myself a pity party. B.) Cursed at the failed cupcakes. Not under my breath. Just out loud in my kitchen, like a baby. or C.)Turned my failure into something else delicious?
That was a trick question. I did all of the above.
Then in a glass bowl combine 1 3/4 cup sugar, 3 large egg whites (NO YOLKS) and 1/4 teaspoon cream of tartar. Using a hand-mixer beat it together until foamy (about 1-2 minutes). Then place the bowl over barley simmering water (this is how you make a faux double boiler) and beat with the hand-mixer for 12 minutes.
The longest 12 minutes of your life. I swear. :)
Use a candy thermometer to check how hot the frosting is getting. You want it to reach around 160 degrees. Transfer the frosting to a pastry bag.
I didn't use a tip on my pastry bag, I just cut off the end because I knew I wanted a big swirl design. Pipe the frosting onto the cupcakes in big mountains.
Mount Fluff n' Stuff.
That was lame. I'm sorry.
Now refrigerate those Mount Fluffs (I can't stop, it's a disease) for 5-10 minutes.
Here's where me and Hi-Hat Cupcakes part ways. I melted a bit of dark chocolate and drizzled it over the top and sprinkled on nuts.
I think they look like ice cream sundae's a little. And they taste like heaven. I'm just sure of it.
Lesson learned: Don't fret-there are no mistakes when everything is edible and delicious.