Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a cupcake pan with paper liners.
- Whisk together the powdered sugar, cake flour, and cornstarch in a medium bowl and set aside.
- Combine the egg whites, cream of tartar, vanilla and almond extracts, and salt in a large, clean, dry, and grease-free mixing bowl, then beat on low speed with an electric mixer until combined.
- Slowly increase the mixer speed to high and gradually add the granulated sugar one tablespoon at a time, beating for 20 seconds after each addition.
- Beat the meringue until it is thick, glossy, and increased in volume, forming stiff peaks that hold their shape when the beaters are lifted.
- Gently fold the cake flour and sugar mixture into the batter with a spatula until just combined, avoiding over-mixing.
- Divide the batter evenly among the prepared cupcake liners, filling them completely.
- Bake the cupcakes on the center rack at 375°F (190°C) for 16 minutes, or until the tops spring back when touched and surface cracks look dry.
- Turn off the oven, open the door several inches, and let the cupcakes cool inside for 15 to 20 minutes before removing them to cool completely in the tins.
- Carefully remove the cooled cupcakes and prepare the whipped cream topping if desired.
Whipped Cream
- Combine the heavy cream, sugar, and vanilla in a large mixing bowl.
- Beat the mixture with an electric mixer until stiff peaks form.
- Dollop or pipe the frosting onto the cupcakes and serve immediately.