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!



    • Louise says

      I used the recipe for the frosting on the cupcakes 😉 It holds up very well. It get a slightly crust but soft on the inside. I don’t know if you can pipe roses with it as it is more flexible/stretchy prior to a regular buttercream.

    • Louise says

      Hej Mai-Britt, Cream of tartar er et pulver man bruger til at få mere volume i æggehviderne. Det er desværre ikke til at få herhjemme i de alm butikker. Men shops som Food from Home og måske SpecialKøbmanden burde have det. Ellers kan du bruge frisk citron saft, virker (næsten) på samme måde.
      Jeg har prøvet med glucose sirup og det giver slet ikke sammme volume som corn sirup, desværre. Dansukker har på deres svenske marked en hvid sirup, som er som den lyse og mørke vi har herhjemme. Jeg har prøvet at skrive til Dansukker om ikke den kunne komme på det danske marked men de sagde nej dengang. Ellers kan man købe corn sirup hos Food from Home, når de vel og mærket har den hjemme.

    • Louise says

      Do you mean how long you can keep them before eating? There are some guidelines regarding food safety and they can be different from one country to another. I would not have any problem eating the cupcake with this frosting after 4-5 hours. It “harden” on the outside but is still soft on the inside. I have heard of people stored this outside until the next day where they ate the cupcake. You should be able to store them in the refrigerator for 2 days. Just not sure how good the cake part is them? I have never tried to store it in the refrigerator though, but I have placed one in the refrigerator and I will let you know how it looks and taste tomorrow.

    • Louise says

      They look the same but I have tried using liquid glucose but it did not get the same volume as it did with corn syrup. I don’t know if it could help using only half of it instead of what it say’s in the recipe.

  1. Sweet Nothings Custom-made Cakes says

    Just Wow!!! I made these pink fondant hearts the last time for my double chocolate cupcakes. But I guess they look better on these ;)..
    I am a regular follower of your blog, LOVE it! 🙂

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