Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • 1 ½ cups (12 large) egg whites, room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ⅛ teaspoon salt
  • Powdered sugar, for dusting (optional)
  • Fresh berries (optional)
  • Whipped cream (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Prepare cupcake tin (liners or greasing).
  2. Sift cake flour and ½ cup of the granulated sugar together in a bowl. Set aside.
  3. In a clean, grease-free bowl, beat egg whites with cream of tartar and salt until soft peaks form.
  4. Gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form. Be careful not to overwhip.
  5. Gently fold in vanilla and almond extracts (if using).
  6. Gradually and gently fold in the sifted flour mixture into the egg white mixture in three additions, being careful not to deflate the whites.
  7. Fill each cupcake liner about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  10. Dust with powdered sugar, top with berries, or add a dollop of whipped cream (optional).