Cupcake Instructions

• Move an oven rack to the lower position and heat the oven to 325 °F (163 °C), then line a 12-count muffin pan and a second pan with 2 to 4 paper liners. The dry liners help the batter climb as it bakes, which gives the cupcakes better height.
• Pulse the sugar in a food processor or blender until it looks fine and powdery, then remove 1/2 cup for the meringue and leave the rest in the machine. Add the cake flour and salt and pulse 5 to 10 times until the mixture looks light and well aerated.
• Beat the egg whites, warm water, and cream of tartar in a large bowl on medium-low speed for about 1 minute, until foamy. The mixture should look bubbly and loose before you increase the speed.
• Raise the mixer to medium-high and slowly rain in the reserved 1/2 cup sugar, then keep whipping for 5 to 6 minutes until soft peaks form and add the vanilla just until mixed in. When you lift the beaters, the peaks should curl over gently instead of standing stiff and dry.
• Sift the flour mixture over the whipped whites in several additions and fold after each one with a light hand. The batter should stay puffy and glossy, not flat or streaky.
• Spoon the batter into the liners, filling each about 2/3 full. Leaving headroom helps prevent overflow and keeps the tops neatly domed.
• Bake for 18 to 20 minutes, or until the edges are very lightly browned and a toothpick in the center comes out clean. For about 3 dozen mini cupcakes, bake at the same temperature for 10 to 12 minutes.
• Let the cupcakes rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely. They should feel light, spring back to the touch, and release cleanly once cooled.
• Spread or pipe Homemade Whipped Cream for topping onto the cooled cupcakes and garnish with fresh berries. The soft cream and juicy fruit pair well with the delicate crumb.
• Store leftovers in the refrigerator for up to 5 days. Keep them covered so the whipped cream stays fresh and the cupcakes do not dry out.