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cupcake with sprinkles

Angel Cupcakes With 7 Minute Icing

Angel Cupcakes with 7 minute icing
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Cookie Madness


  • 1 cup cake flour 4 oz
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 tablespoons butter regular
  • 4 large egg whites room temp
  • ¼ teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract

7 Minute Frosting

  • 2 large egg whites
  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon corn syrup
  • 3/4 teaspoon vanilla you can use less or more to taste


  • Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  • Sift the cake flour, salt and baking powder together and set aside.
  • In a microwave-safe measuring cup, combine milk and butter. Microwave one minute or long enough to scald milk and melt butter. You may also do this over the stove.
  • Beat the egg whites in a large bowl until foamy using an electric mixer. Add cream of tartar and continue beating on high until whites form stiff peaks. Set aside.
  • In a mixing bowl, combine the hot milk/butter mixture with the sugar and beat on low speed. Add the flour mixture and the vanilla and beat until smooth.
  • Gently fold in part of the egg whites to lighten the batter, then fold in all the rest. Divide evenly among the cupcake containers filling about ¾ of the way full.
  • Bake on center rack for 20 minutes.
  • To make the icing, combine all ingredients except vanilla in a metal bowl set over a pan of boiling water. You want it about 2 inches from the water, but mine is almost always closer and I never have a problem. If you have one, you can just use a double boiler.
  • Beat on high speed of an electric mixer for about 7 minutes or until mixture is thick and spreadable and peaks have formed. Remove from heat and beat in the vanilla.