Skill required: Confident Beginner
1 1/4 cup sifted cake flour
2 cups sugar
1 3/4 cups egg whites (about 12)
1 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1/4 teaspoon almond extract
1. Preheat oven to 375 degrees.
2. Beat egg whites with cream of tartar until frothy.
3. Add sugar (2 tablespoons at a time) until soft peaks form, but still moist and glossy.
4. Add salt, vanilla, and almond extract.
5. Sift about 1/4 of flour mixture over egg whites.
6. Fold in. Repeat folding in flour by fourths.
7. Put liners in cupcake pans and spoon in batter.
8. Top with teaspoon of strawberry jam and swirl gently with knife.
9. Bake 20 minutes and cool on rack.
While cupcakes bake, make the swoopy, swirly, marshmallowy, wonderfully sticky frosting.
3 egg whites
pinch of salt
1/2 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
1. Combine egg whites,alt, sugar, and corn syrup on bowl and whisk together.
2. Place bowl over pan of simmering water.
3. Gently whisk until mixture reaches temperature of 130 degrees and sugar is dissolved.
4. Remove from heat and beat with hand mixer until the icing is cooled, white, and fluffy.
5. Beat in vanilla.
6. Generously frost each cupcake. (Try not to eat all of them at once.)
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