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
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.