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

Ingredients.
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

Optional:
Food coloring

Direction.

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!

Louise

51 comments

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Clarise says:

May 7, 2012

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:

May 8, 2012

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.

Crystal says:

Apr 7, 2012

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

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.

Ruby says:

Feb 14, 2012

Hi Louise, you are so talented. Thanks for sharing. Can you tell me what tip you used to frost the cupcake. I guessed a Wilton 1M, but the swirls look differently.

Thanks in advance!

No not the 1M , I don’t have that one (yet) I used an old one but I pushed in the pointy tips of the star. Which made the swirl a bit ruffled when I piped.

yasmin angelina says:

Happy Valentine Everyone!I tried this last night and its perfect, smooth, glossy, thick and super white. just that i replaced corn syrup with maple syrup because i have no available corn syrup last night, i decorated my cakes with it and did not put it in the fridge and its amazing to see them this morning still as beautiful as last night.thank you soooo much louise!

You’re welcome. Happy Valentine to you to. Louise x

Joy says:

Feb 11, 2012

I was wondering how long the icing will last? Should it go in the fridge or leave out at room temperature? Thanks.

You should use it just after you’ve made it. As it does change a bit in texture after some time. You can however store decorated cupcakes in the refrigerator. The icing does set on the outside but it’s still soft and yummy on the inside.

Feb 10, 2012

I will surely try this!Soo Happy I found this site =)

Molly says:

Feb 9, 2012

I made the icing today. It’s fabulous! I made small changes to the recipe and used honey instead of corn syrup. I also added lemon juice instead of cream of tartar because I don’t have that available. The honey flavor is so good! The icing is snow white, truly perfect. Thank you for sharing!
I rewrote the recipe on my blog and mentioned you in the post, is that ok with you?
Molly

Molly, was it the more liquid honey that you used? Will definitely try this since I don’t have more corn syrup at home. The mention is ok

I used this honey: http://tinyurl.com/6r4ja55 and it worked fine. It is normal honey, quite dense I’d say, nothing really special. From what I remember from working with corn syrup, the corn syrup was more liquid than the honey I used. The honey is even darker in real life and the frosting turned white nevertheless. It’s now my favorite and I can’t wait to make it again soon. ) (No cupcakes left already)