Ingredients

The following ingredients have 16 Servings
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/2 cup cake flour
  • 1/4 tsp salt
  • 6 egg whites (, at room temperature*)
  • 2 1/2 Tbsp warm water
  • 1/2 tsp vanilla (, coconut, almond or orange extract (I used coconut))
  • 3/4 tsp cream of tartar
  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese (, softened)
  • 1/2 cup powdered sugar
  • fresh strawberries (, blueberries or raspberries)

Instruction

  • Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
  • In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form.
  • Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
  • Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes until golden and toothpick inserted into center comes out clean.
  • Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with fresh fruit.
  • For the Cream Cheese Whipped Cream Topping:
  • In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.