Instructions

To make the cupcakes:

1. Preheat your oven to 350º and prepare 2 cupcake pans with paper liners.
2. In a bowl combine the flour and sugars, set aside. In the bowl of your stand mixer whip the egg whites for one minute, until frothy.
3. Add the cream of tartar, vanilla and salt, whip for 5-6 minutes until stiff peaks form. Sprinkle 1/4 c of the flour mixture over the egg mixture and fold in gently, repeat until all the flour is incorporated.
4. Spoon the batter into the paper liners and bake for 15-17 minutes, until lightly golden and springy to the touch.
5. Remove from the oven and cool completely in the pans.

To make the frosting: Freeze the bowl and whipping attachment of your stand mixer for 10-15 minutes.

1. Add the heavy whipping cream, vanilla and sugar to the bowl and whip for 3-4 minutes, until light and airy.
2. Frost the cupcakes, refrigerate leftover frosting immediately; serve and enjoy.