Angel Food Cupcakes

Ingredients:
3/4 cups + 2 tbsp castor sugar
1/2 cup cake flour
1/4 tsp salt
6 egg whites ~ room temperature (I used 245g leftover egg whites)
2 1/2 tbsp warm water
1/2 tsp orange extract or other extracts of choice
3/4 tsp cream of tartar

Directions:

1. Preheat oven to 175 deg C (350 deg).  Line paper cupcakes in the muffin tin & set aside.
2. In a bowl, sieve half sugar, cake flour & salt.  Set aside.
3. In a large mixing bowl or stand electric mixer, whisk together egg whites, warm water, extract of choice & cream of tartar until well combined for about 2 mins.  Then turn on medium speed & slowly add the remaining sugar to the mixture until medium peaks form.
4. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture & using a spatula gently fold the flour layer into egg white & continue this process until all of the flour mixture has been incorporated.
5. Divide batter among paper-lined muffin cups (eg weight 35g), filling each cup nearly full.
6. Bake in for 18-20 mins until golden & 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.

Cream Cheese Whipped Cream

1 1/2 cups heavy whipping cream
6oz Philadelphia cream cheese
1/2 cup powdered sugar
(Fresh strawberries, blueberries or raspberries)

Directions

1. In a mixing bowl whip heavy cream until soft peaks form.  In a separate mixing bowl, whip cream cheese until light & fluffy.  Add cream cheese to whipped cream along with powdered sugar & whip until stiff peaks form.  Store in refrigerator.