These ultra-fluffy, delicate angel food cupcakes are the best base for light and tasty summer treats. Top with fresh whipped cream frosting and berries for a dessert that is a perfect combination of airy and sweet.
In the bowl of a mixer, add the egg whites and water. Use the whisk attachment to whip on medium until frothy. Add the cream of tartar and 1-2 tablespoons of sugar. With the mixer on medium-high, add the remaining sugar a little at a time. Whip until you achieve stiff peaks.
Add in the vanilla and mix to combine.
In 2-3 additions add the flour to the egg whites and use a rubber spatula to fold it in. Be careful not to deflate the egg whites too much. Mix only until just combined.
Scoop batter into the cupcake liners until they are about ¾ full. Bake for 20-23 minutes, until the tops start to turn golden brown.
Cool the cupcakes in the pan for about 5 minutes and then flip them upside down in the pan. Allow to cool for 10 minutes more in the pan to prevent them from deflating.
In the bowl of a mixer use the whisk attachment to whip the heavy cream, powdered sugar, and vanilla until medium stiff peaks are reached. You can pipe the whipped cream on cooled cupcakes, or you can simply spoon dollops on them. Top with strawberries or other fruit of choice.