Fluffy Angel Food Cupcakes

Ingredients:

3/4 cup (155g) sugar ~ divided

4 tbsp (32g) cake flour

4 tbsp (32g) All-purpose flour

1/8 tsp salt

3/4 cup egg whites ~ room temperature (5-6 large egg whites)

1 tbsp warm water

3/4 tsp cream of tartar

3/4 tsp vanilla extract

Whipped Cream Frosting

1-1/2 cup heavy whipping cream ~ cold

3/4 cup (86g) powdered sugar

1-1/2 tsp strawberry extract

Strawberry fruit

Directions/Instructions:

1. Preheat oven to 160 deg C (325 deg F) and prepare a cupcake pan with cupcake liners.
2. Combine half to the sugar (6 tbsp/78g), flour, and salt and sift them together through a fine-mesh sieve 5 times.  Set aside.
3. Combine the egg whites, warm water, cream of tartar, and vanilla extract and whip with a mixer on low speed until they get foamy.
4. Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time.  Wait 5-10 seconds between each addition to give time for the sugar to incorporate.  Increase to medium-high speed and whip until it reaches soft peaks.
5. Using a rubber spatula, gently fold the flour mixture into the egg whites a couple tablespoon at a time.  Sift the flour mixture again as added it to the egg whites.  Repeat until all the flour mixture has been added.  It's important to add the flour mixture slowly to not deflate the egg whites.
6. Spoon the batter into the cupcake liners and fill 3/4 full - should be pretty full.  It rises better when more full.  Bake the cupcake until lightly browned for about 18-23 mins.
7. Whip together whipping cream, sugar, and strawberry extract on medium-high speed.  Pipe or spread the frosting onto the cupcakes and top with sliced strawberries decoration.