Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Cindy @Hun... What's for Dinner? says
February 13, 2013 at 4:52 pm
Oh goodness gracious I love these. Great job girls!!
February 13, 2013 at 8:05 pm
Thanks, Cindy! My ‘little’ girl is getting to be quite the helper! 🙂
February 13, 2013 at 6:31 pm
these look great! so cute! I love that they look like chocolate dipped ice cream cones yummm. Pinned! 🙂
February 13, 2013 at 8:06 pm
Thanks, Michelle! Would be great to find some gluten-free mini ice cream cones, bake the cupcakes IN them, and top them with the frosting & dip. Hmm…
February 14, 2013 at 11:35 am
Wow! How fun would these be to eat. Love them 🙂
February 17, 2013 at 10:44 am
February 14, 2013 at 2:58 pm
They look so delicious that I will be making them for sure. Thank you very much for the recipe.
My pleasure, Patricia!
February 14, 2013 at 8:55 pm
I have a question about the frosting. My frosting turned out grainy and I am not sure why. I was expecting it to be similar to a marshmallow creme. I have made butter cream before and haven’t had it ever become grainy. Did I let it get too hot, could I have smoothed it out somehow? Overall this is a good recipe and could see making a hoho (rolled chocolate cake from Hostess) type cake using the cream and dipping in chocolate. If you have insight I would be interested, if not, I will try again and see if this was just a fluke or what.
February 17, 2013 at 10:45 am
It could be that you got the mixture too hot, or didn’t whisk it enough. You have to constantly whisk it so that your egg whites don’t cook, instead they just get hot. That’s the only thing I can think of off hand, at least. It should be like a marshmallow cream when it’s done though.
February 27, 2013 at 11:47 am
Do the whites get hot enough to not be RAW for us to eat?
I plan on using my hand held electric mixer, as whisking constantly is not my deal 🙂
February 27, 2013 at 1:04 pm
Yes! by 160*, they are pasteurized and safe to eat (I never do anything with raw eggs, grosses me out lol)
May 15, 2013 at 4:44 pm
Is it really 160°C = 320° F?
Jeanine Friesen says
May 15, 2013 at 4:58 pm
Sorry, Claire, they are 160*F, not C. I’ve corrected the recipe. Thanks!
Jacqueline Brightman says
January 31, 2014 at 11:15 pm
These are delicious! I have one question. I use dark chocolate morsels (they do not have soy) , but I cannot get them to melt into a smooth liquid chocolate I can dip. Do you have any suggestions?
February 1, 2014 at 3:02 pm
I’m not sure, Jacqueline – possibly adding a teaspoon or two of vegetable shortening would help smooth it out?
Laura Vittitow says
August 30, 2014 at 5:01 pm
Well Jeanine… Another awesome recipe! I made them today and they were incredible. I loved the frosting so much that I had a hard time not eating it by the spoonful before frosting the cupcakes. I will be making these in the future for sure!
[…] Gluten-free Hi-Hat Cupcakes […]
Your email address will not be published. Required fields are marked *