Valentine chocolate cupcakes

Today I have been in the kitchen baking chocolate cupcakes. Since Valentine’s Day is soon approaching, I thought that some pink fondant hearts and a little pink sprinkle on the cupcakes would be in place. I have frosted them with Angel Feather Icing, which is good together with the chocolate cupcakes. You can find the recipe for Angel Feather Icing below.

Angel Feather Icing

2 large egg whites
170 g (3/4 cup) of white sugar
1 dl (1/3 cup) corn syrup
2 Tbsp cold water
1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice)
1/4 tsp salt
1 tsp vanilla extract or almond extract

Food coloring


Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below.

Take your handheld electric mixer and beat the mixture until the icing has stiff peaks.

Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy.

You can add drops of food coloring if you like.

Spread it onto cakes with a metal spatula or pipe it onto cupcakes with a piping bag and large piping tips, like Wilton 1M.

Happy Caking!



  1. anon says

    Amazing recipe! How long do you have to beat the mixture over the boiler? I did it for about 10 – 15 minutes and it still hasn’t peaked 🙁 I used the lemon juice instead of cream of tartar. Could this be why? Otherwise, I followed the recipe exactly.

    Does it just take a while to stiffen, maybe? You response is appreciated 🙂

    • says

      I have also tried to make it where it would not come into peaks. In the end I had to use it because I did not wanted to beat forever. I dont think that its the lemon juice that cause the problems more the egg whites. I hope that you can still use it.

      • anon says

        Hi Louise!

        Thanks for your quick response! I ended up not using it as it was too runny. I even added a little powdered sugar to hopefully stiffen it up but to no avail. Despite the consistency, it was still delicious and creamy. I will try again though; I really want to make this wonderful looking frosting!

        Could it be that maybe the heat from the double boiler was too high? I did wait for the water to have a high boil. Should I try it on a lower heat? Or as for the egg whites, should I reduce it to just one, maybe? I really appreciate all the help 🙂 !! Thanks Louise!!

      • says

        Just make sure that the boiler don’t touch the water. Try and leave out the lemon juice. Make sure that all sugar is melted in the whites before you start to beat. Hope it works.

  2. Esther says

    Hello Louise! Your website is as attractive as your cakes! May I know how well this Angel feather frosting holding the shape compared to IMBC? How about storage? In the fridge or room tempurature and how many days it will last? Sorry for many questions. We are celebrating Chinese New Year and I am baking on next Sunday for our pot luck celebration. Thanks and have a great day!

    Best regards,

    Esther, Finland

  3. Clarise says

    Hi Louise!

    I’ve made this icing so many times. It’s probably my faaavorite icing. My family loves it too. I just have one question. My icing kind of turns out a little sticky, and my stiff peaks are a little more soft, though its still yummy. How long should I be whipping it over the double boiler? And how long with just vanilla? Maybe I’m not whipping it long enough?

    • Louise says

      It is a sticky icing 😉 The egg whites can have something to do with it. Egg whites should not be too fresh, “aged” egg whites turns more stiff quicker. You should stop whipping when you get stiff peaks if possible.

  4. Crystal says

    For the chocolate cupcakes, do you think I can add food coloring to make rainbow chocolate cupcakes? Or will that not work?

    • Louise says

      You will have to use a vanilla cupcake to make them in rainbow colors. I don’t think that the effect will be good with chocolate cupcakes.

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