Ingredients:

  • 8 large room temperature Egg Whites
  • ¾ cup Fine Granulated Sugar (Caster Sugar), divided
  • ½ cup + 2 Tbsp Superfine Cake Flour, sifted
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • 1 cup Heavy Whipping Cream (Double Cream), chilled
  • 2 tablespoons Powdered Sugar (Icing Sugar)
  • ½ cup Fresh Berries (Strawberries, raspberries, or mixed)
  • Mint Sprigs (Optional garnish)

Instructions:

  1. Preheat oven to 170°C / 340°F. Line the muffin tin with paper liners. Crucially: Do not grease the liners or the tin.
  2. In a medium bowl, thoroughly sift the cake flour and salt at least twice. Set aside.
  3. Divide the caster sugar into two portions: 2 tablespoons (for initial meringue) and the remaining sugar (for stiff peaks).
  4. Place room-temperature egg whites in the clean bowl of a stand mixer. Beat on medium speed until frothy.
  5. Add the cream of tartar and the 2 tablespoons of reserved sugar (Portion A). Continue beating until soft peaks form—the tips should curl over slightly.
  6. Gradually and slowly sprinkle in the remaining sugar (Portion B) while the mixer is running on medium-high speed. Beat until stiff, glossy peaks form and the meringue holds its shape rigidly. Gently fold in the vanilla extract.
  7. Remove the bowl from the mixer. Sprinkle about one-third of the sifted flour mixture over the meringue. Using a large rubber spatula, gently fold the flour into the meringue using wide, sweeping motions (start from the bottom and lift up and over).
  8. Add the second third of the flour, folding gently until just combined. Repeat with the final third. Stop folding the moment you can no longer see streaks of dry flour.
  9. Gently spoon the batter into the prepared cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until lightly golden and springy to the touch.
  10. Cooling (Crucial Step): Immediately upon removing the cupcakes from the oven, turn the muffin tin upside down and rest the tin on supports to allow air circulation. Cool completely (45-60 minutes) to prevent the light structure from collapsing.
  11. In a chilled bowl, whip the heavy cream and icing sugar until medium-stiff peaks form.
  12. Once fully cool, gently remove the cupcakes from the tin. Pipe or dollop the whipped cream onto each cupcake and top generously with fresh berries and a sprig of mint.