Light and perfectly delicate, this is a cupcake version of the traditional cake, topped with sweet whipped cream and berries.
- 1 cup (about 8) Egg whites, at room temperature 1 cup (about 8) Egg whites, at room temperature
- 1 teaspoon Cream of tartar 1 teaspoon Cream of tartar
- ¼ teaspoon Salt ¼ teaspoon Salt
- Domino® Golden Sugar 1 cup 1 cup Domino® Golden Sugar
- ½ teaspoon Almond extract ½ teaspoon Almond extract
- ¼ teaspoon Pure vanilla extract ¼ teaspoon Pure vanilla extract
- ¾ cup Cake flour, sifted ¾ cup Cake flour, sifted
- 2 tablespoons Domino® Golden Sugar , to sprinkle 2 tablespoons , to sprinkle Domino® Golden Sugar
- 1 cup Heavy whipping cream 1 cup Heavy whipping cream
- Domino® Golden Sugar 1 ½ tablespoons 1 ½ tablespoons Domino® Golden Sugar
- 1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract
- Blueberries and blackberries to top Blueberries and blackberries to top
Preheat oven to 325 degrees F. Line 12 muffin cups with paper liners.
In a bowl of an electric mixer fitted with a whisk attachment, whip egg whites, cream of tartar, and salt and mix to foam. Slowly pour sugar and whisk to medium soft peaks. Peaks will flop over; do not over whip. Reduce speed to low and add vanilla and almond extracts. Remove the bowl from the mixer and fold the flour into the mixture.
Using and ice cream scoop fill the lined cups. The cupcakes will not rise; they will keep their volume so make sure you fill them all the way up and outside the liner. Sprinkle sugar on top and bake for 18-20 minutes or until golden brown.
Add cream, sugar, and vanilla in a metal bowl of a stand mixer. Refrigerate for 15 minutes. When the cream is cold, whip the mixture starting on low speed and gradually raise the speed to medium-high until cream forms soft peaks.
When cupcakes are completely cool, top with whipped cream and berries.