Ingredients: 

For the Cupcakes:

• ¾ cup granulated sugar (150g)
• ½ cup cake flour (60g)
• ¼ teaspoon salt
• 6 egg whites, room temperature
• 1 tablespoon warm water
• ¾ teaspoon cream of tartar
• ½ teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream (240ml)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat and Prepare:
   • Heat oven to 325°F (163°C).
   • Line two 12-cup muffin tins with 16 cupcake liners.
2. Process the Sugar:
   • In a food processor, process sugar until very fine, about 1 minute.
   • Set aside ½ cup of the processed sugar.
3. Mix Dry Ingredients:
   • Sift the remaining sugar, cake flour, and salt into a large bowl.
   • Whisk to combine thoroughly.
4. Beat Egg Whites:
   • In a large bowl or stand mixer, beat egg whites, warm water, and cream of tartar on medium-low until frothy, about 1 minute.
   • Increase speed to medium and gradually add the reserved ½ cup sugar, continue beating until stiff peaks form, about 4 minutes.
5. Fold in Dry Ingredients:
   • Sift a quarter of the flour mixture over the whipped egg whites and gently fold until just combined.
   • Repeat in three more batches with the remaining flour mixture.
6. Fill and Bake:
   • Distribute batter evenly among the cupcake liners, filling each to the top.
   • Smooth the tops with a spoon or spatula.
   • Bake for 25-30 minutes, or until tops are golden and firm to the touch.
   • Allow to cool completely in the pan.
7. Prepare the Topping:
   • In a large bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form, about 3 minutes.
   • Pipe or dollop the whipped cream onto cooled cupcakes.
   • Optionally, garnish with fresh berries.

Cooking Tips:

• Filling the liners to the top is crucial as these cupcakes tend to shrink slightly after baking.
• Add dry ingredients gradually to avoid deflating the whipped egg whites.
• Use a spoon or spatula to handle the foamy batter, as pouring can be messy.
• Ensure your mixing bowl is clean and dry before whipping egg whites to achieve the best volume.

Nutrition