Ingredients
Method
- Position the oven rack in the lower third of the oven and preheat to 325°F. Line a muffin pan with cupcake liners and prepare a few extra liners in a second pan for additional batter.
- Place the sugar into a food processor or blender and pulse until finely textured. Reserve ½ cup of the sugar for the egg whites, leaving the remaining sugar in the processor. Add the cake flour and salt, then pulse several times until evenly combined and airy.
- Add the egg whites, warm water, and cream of tartar to a large mixing bowl. Beat on medium-low speed until foamy, then gradually add the reserved sugar while mixing on medium-high speed. Continue whipping until soft peaks form, then briefly mix in the vanilla extract.
- Sift the flour mixture into the whipped egg whites in several small additions, gently folding after each addition until no dry streaks remain. Carefully spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Top the cooled cupcakes with whipped cream and garnish with fresh berries before serving.
Nutrition
Notes
These delicate cupcakes taste best topped with fresh whipped cream and berries right before serving. Their light texture and subtle sweetness make them a beautiful dessert for spring and summer celebrations.