Ingredients

The following ingredients have 12 Servings
  • ½ cup Cake Flour
  • A dash of Salt
  • 2/3 cup Granulated Sugar
  • 4 large Egg whites (room temperature)
  • 2 Tablespoon warm water
  • ½ teaspoon Cream of Tartar
  • 1 cup Heavy Whipping Cream
  • 2 Tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • Strawberries or other fruit (for topping)

Instruction

  • Preheat oven to 325° and line a muffin pan with cupcake liners. Set aside.
  • Sift together the flour and salt and set side.
  • In the bowl of a mixer, add the egg whites and water. Use the whisk attachment to whip on medium until frothy. Add the cream of tartar and 1-2 tablespoons of sugar. With the mixer on medium-high, add the remaining sugar a little at a time. Whip until you achieve stiff peaks.
  • Add in the vanilla and mix to combine.
  • In 2-3 additions add the flour to the egg whites and use a rubber spatula to fold it in. Be careful not to deflate the egg whites too much. Mix only until just combined.
  • Scoop batter into the cupcake liners until they are about ¾ full. Bake for 20-23 minutes, until the tops start to turn golden brown.
  • Cool the cupcakes in the pan for about 5 minutes and then flip them upside down in the pan. Allow to cool for 10 minutes more in the pan to prevent them from deflating.