Champagne Sparkle Hi Hat Cupcakes

Milena Kukurekovic

Ingredients for Cupcakes:

  • white or yellow cake mix or recipe
  • ½ teaspoon champagne extract


  1. Prepare batter using mix or recipe
  2. Mix in champagne extract
  3. Bake in cupcake trays

Ingredients for Frosting:

  • 1 ¾ cups sugar
  • ¼ cup of water
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon champagne extract
  • 1 bottle Wilton Pearl Dust
  • paintbrush

Ingredients for White Chocolate Coating:

Directions for Frosting:

  1. Beat sugar, water, egg whites, and cream of tartar in mixer on high speed for 1 minute, until foamy
  2. Put the bowl over a pan of barely simmering water
  3. Beat on high (about 12 minutes) until stiff peaks form, then remove from heat
  4. Mix in vanilla and champagne extract
  5. Beat for 2 minutes until frosting thickens
  6. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip or a gallon-sized zip-lock with a piping tip fitted in the corner
  7. Use approximately 1/2 cup frosting to make a spiral of frosting into a 2-inch-high cone shape (leaving a 1/8-inch border on each cupcake)
  8. Place cupcakes on baking sheet and refrigerate until ready to use

Directions for White Chocolate Coating:

  1. Combine chocolate and oil
  2. Place mixture over a saucepan of barely simmering water
  3. Stir until melted and smooth
  4. Let cool 20 minutes

Directions for Cupcakes:

  1. When chocolate is room temperature, dip each cupcake to coat frosting (let excess drip off).
  2. Place cupcakes on a baking sheet.
  3. Fill in any exposed space or frosting with chocolate
  4. Let cupcakes sit at room temperature for 15 minutes
  5. Refrigerate 30 minutes
  6. Using a dry, clean paintbrush, brush pearl dust into the dried white chocolate
  7. Cover and refrigerate 2 hours

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