Gluten Free Mini Hi-Hat Cupcakes

Gluten Free Mini Hi-Hat Cupcakes

These Gluten Free Mini Hi-Hat Cupcakes, with their moist chocolate cupcake, soft whipped frosting, and coated in chocolate, are perfect for when you want something a little special.

I have had my eye on Hi-Hat Cupcakes for years already. What is a Hi-Hat cupcake, you ask? Well, in this cake, it is a chocolate cupcake, topped with a HIGH swirl of a marshmallow-y frosting, which is then dipped in chocolate. They are so cute – reminds me of chocolate dipped ice cream cones. The smooth chocolate shell on the frosting also makes them look rather fancy, showing you gave more effort than a quick swirl of frosting. I think they’re really cute though. My daughter & I had a baking day over the weekend, and we decided to finally give these a try. Since Valentine’s Day was right around the corner, we made the frosting pink and strawberry flavoured, but you can just leave it white with vanilla flavouring as well.

Ingredients

  • 2 Tablespoons PLUS 2 teaspoons brown rice flour
  • 2 Tablespoons PLUS 2 teaspoons tapioca starch
  • 2 Tablespoons PLUS 2 teaspoons sorghum flour
  • 1/4 teaspoon xanthan gum
  • 1/4 cup PLUS 2 Tablespoons granulated sugar
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup PLUS 2 Tablespoons buttermilk
  • 2 Tablespoons canola oil
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 large egg
  • 1 1/2 ounces egg white (about 2 medium eggs)
  • 2 Tablespoon water
  • 7/8 cup (1 cup minus 2 Tablespoons) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 teaspoon strawberry extract (if not doing strawberry, omit, and add an additional 1/2 teaspoon vanilla extract)
  • dollop pink gel food colouring (optional)
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 Tablespoons canola oil
Read the whole recipe on The Baking Beauties