Ingredients
Scale
- ½ cup (75 g) cake flour
- ½ cup (75 g) powdered sugar
- Pinch of salt
- 6 egg whites
- 1 tbsp (20 ml) warm water
- 1 tsp vanilla bean paste or vanilla extract
- ¾ tsp cream of tartar
- 1 cup (210 g) superfine sugar
- 2 cups (490 g / 500 ml) cold heavy whipping cream
- ½ cup (125 g) cold mascarpone (mix lightly before using)
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Raspberry sauce
- Fresh raspberries and blueberries for decoration
Instructions
- Preheat oven to 330°F (165°C) for fan-forced or 365°F (185°C) for conventional.
- Line a cupcake tray with 12 cupcake liners.
- Sift cake flour, powdered sugar, and salt together several times.
- Beat egg whites with warm water, vanilla, and cream of tartar until soft peaks form.
- Gradually add superfine sugar, whipping until stiff peaks form.
- Fold dry ingredients into egg mixture gently.
- Fill cupcake liners and flatten tops.
- Bake for 15-16 minutes until lightly golden.
- Cool in the tray for 10 minutes.
- Mix cold whipping cream, mascarpone, powdered sugar, and vanilla in a bowl.
- Whip until stiff peaks form.
- Pipe mascarpone cream onto cooled cupcakes and garnish with berries and raspberry sauce.
Notes
Ensure egg whites are at room temperature for maximum volume.
Sifting dry ingredients multiple times is crucial for light texture.
Gently fold dry ingredients to maintain batter’s airy quality.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg