Angel Food Cupcakes

Step 1

Preheat the oven to 350, and place 6 paper liners in a cupcake pan. Gather cupcake ingredients, and set aside frosting ingredients.

Step 2

In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings. Set this mixture aside.

Step 3

In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes). Soft peaks fall over on themselves when you lift the beaters out.

Step 4

Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. When done, the mixture will be bright white and glossy.

Step 5

Finally, add the vanilla extract and beat to combine.

Step 6

Add the flour mixture to the egg white and sugar mixture, and fold together using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!

Step 7

Divide the batter amount the cupcake liners. It will come to the top of each liner. Bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.

Step 8

Let the cupcakes cool completely in the pan before moving to a wire rack.

Step 9

Combine the cold whipping cream and powdered sugar, and beat until fluffy. Use a piping bag or butter knife to spread it on the cupcakes. Garnish with fresh berries and serve.