Ingredients
¾cupgranulated sugar,plus 2 tbsp
½cupcake flour
⅛tspsalt
6egg whites,at room temperature
2½tbspwater,warm
¼tspvanilla extract
¼tspalmond extract
¾tspcream of tartar
3½tbsprainbow jimmies,roughly chopped
rainbow sprinkles,or more jimmies, or nonpareils, for topping
1½cupsheavy whipping cream
6ozcream cheese,softened
½cuppowdered sugar,plus 2 tbsp
½tspvanilla extract
½tspalmond extract
Preparation
Preheat the oven to 350 degrees F.
In a food processor, pulse the sugar for about 2 minutes 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, vanilla and almond extract and cream of tartar until well combined, about 2 minutes.
Switch to a hand mixer, then whip the mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form.
Sift just enough of the flour mixture into evenly dust the top of the egg white mixture and using a spatula, gently fold the flour layer into egg white mixture. Continue this process until all of the flour mixture has been incorporated. Fold in chopped sprinkles.
Divide the batter among paper-lined muffin cups, filling each cup nearly full.
Bake in the oven for 19 to 22 minutes until golden and toothpick inserted into center comes out clean. Cool completely.
In a mixing bowl, whip the 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, vanilla extract and almond extract and whip until stiff peaks form.
Spread Cream Cheese Whipped Cream over cupcakes just before serving and top with rainbow sprinkles.
Serve and enjoy.
