Ingredients
Scale
- ⅔ cup (80 g) powdered sugar
- ½ cup (55 g) cake flour
- 1 tablespoon cornstarch
- ¾ cup (175 ml) egg whites (approximately 5–6 egg whites)
- ¾ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional)
- ⅛ teaspoon salt
- ½ cup (100 g) granulated sugar
- 1 ½ cups heavy cream
- ½ cup (60 g) powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a cupcake pan with paper liners.
- Whisk together powdered sugar, cake flour, and cornstarch in a bowl and set aside.
- In a clean bowl, combine egg whites, cream of tartar, vanilla, almond extract, and salt; beat on low until mixed.
- Gradually increase speed to high, adding granulated sugar one tablespoon at a time until stiff peaks form.
- Gently fold dry ingredients into the meringue until combined.
- Fill the cupcake liners with batter.
- Bake for about 16 minutes until the tops spring back and surface appears dry.
- Cool the cupcakes in the oven for 15-20 minutes before transferring to a wire rack.
- Prepare whipped cream by combining heavy cream, sugar, and vanilla; beat until stiff peaks form.
- Top the cooled cupcakes with whipped cream and enjoy.
Notes
Ensure mixing equipment is clean and grease-free for best results.
Use room temperature egg whites for better volume.
Avoid opening the oven door frequently while baking.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 70
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 3
- Cholesterol: 15