Ingredients
¾cupgranulated sugar
2tbspgranulated sugar
½cupcake flour
¼tspsalt
6egg whites,at room temperature
2½tbspwarm water
½tspvanilla,coconut, almond or orange extract
¾tspcream of tartar
1½cupsheavy whipping cream
6ozcream cheese,softened
½cuppowdered sugar
fresh strawberries,blueberries or raspberries
Preparation
Preheat oven to 350 degrees F. In a food processor, pulse sugar for about 2 minutes or until super fine.
In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar for about 2 minutes, or until well combined.
Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to the mixture, until medium peaks form.
Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula, gently fold flour layer into egg white mixture. Continue this process until all of the flour mixture has been incorporated.
Divide batter among paper-lined muffin cups, filling each cup nearly full.
Bake in preheated oven for 18 to 20 minutes until golden and a toothpick inserted into the center comes out clean.
Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving. Top with fresh fruit.
In a mixing bowl, whip heavy cream until soft peaks form.
In a separate mixing bowl, whip cream cheese until light and fluffy.
Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.
