Light and fluffy and easy to make!! You can use different fruit topping on top and you can also you different frosting! It’s a great individual serving that you can customize!
Preheat oven to 325 degree F. Line cupcake pan with cupcake liner.
In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
Combine egg whites, warm water, vanilla, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the sugar while mixing continuously until medium peaks.
Take the bowl out of the stand mixer. Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
Use ice cream scoop to pour the mixture into the cupcake liner.
Bake for 15-18 minutes until the toothpick inserted comes out clean. Let cool
WHIPPED CREAM
Using a whisk attachment, whip up the heavy cream, powdered sugar and vanilla extract together until stiff peak.
Pipe on top of the cupcake and decorate with sliced strawberries.