Servings: 12

Weight Watcher Smart Points: 7

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Ready In: 40 Minutes



    1. Preheat oven to 350 degrees
    2. Line one muffin pan with liners, set aside.Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like
    3. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.In a large bowl, whisk together egg whites, water, vanilla and cream of tartar
    4. After whisking for approximately 2 minutes, switch to a hand or stand mixer
    5. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.Add flour mixture a little at a time (you'll want to add it in about 8 additions), it should be just enough to dust the top of the peaks
    6. dust the top of the foam
    7. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full
    8. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly)
    9. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment
    10. Slowly bring speed up to high, beat until the cream has reached desired consistency
    11. Pipe or spread on to cooled cupcakes

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