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. Ruby says

    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!

    • Louise says

      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.

  2. 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!

  3. Joy says

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

    • Louise says

      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.

  4. says

    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? 🙂

    • Louise says

      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 🙂

      • says

        I used this honey: 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)

  5. Sibel says

    Yummy! Louise, does the angel feather icing taste similar to the swiss meringue buttercream WITHOUT the added butter or your white meringue frosting? I always get tempted to leave the butter out when i make SMB since it already tastes so delicious just as is, once i added some vanilla and a spoon of strawberry jam and iced a cake it was great. What does the lemon juice and cream of tartar add? Stability? I’m getting hungry….

    • Louise says

      The lemon juice or cream of tartar makes the meringue more strong. Remember to only use either lemon juice or cream of tartar. I also sometimes just leave out the butter when I make SMBC or IMBC taste so good 🙂

  6. Erika says

    Those look so cute. I have not tried making frosting with that recipe before it is something I will try now.

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