It’s May, and it already feels like summer here in Vancouver BC. Tank tops, skirts, shorts, flip-flops are every where in our house now! My kids are refusing to put on anything non-summmery. Well, it’s hard to fool them when the sun is that bright outside!

So we’ve been eating lots of ice cream and popsicles. And I’ve been making something that makes everyone feel more fun, cheerful and summery! And the key to this is to put sprinkles on everything. Everyone loves sprinkles!

Traditionally the hi-hat cupcakes frosting should all be coated with chocolate. But I think it looks cuter to leave a little snow white to contrast with the dark chocolate. Now you may find it very nervous to dip your cupcakes into the chocolate. How on earth to keep the frosting from falling off? My trick is to freeze the frosted cupcakes for at least an hour. And make sure the melted chocolate is not piping hot before you dip the frosting in.

Ingredients (24 mini cupcakes):
Vanilla Cake
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
Marshmallow Frosting
1 1/4 cups sugar
3 large egg whites
1 teaspoon vanilla extract
1 tablespoon water
Chocolate Coating
1 cup chopped dark chocolate
1 tablespoon canola oil

Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 8 to 10 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.
Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.
Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe frost the cupcakes. Place frosted cupcakes in freezer for at least an hour.
To 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 slightly.
Take the cupcakes out of the freezer. Grab each cupcake with its bottom, dip cupcake in the chocolate to coat the frosting, let excess chocolate drip off. Place on a serving plate and decorate with sprinkles.
Let cupcakes stand at room temperature for 5 minutes to harden the chocolate coating.