makes 12 cupcakes
For the cupcakes:
1/2 cup cake flour
1 cup granulated sugar
1/4 teaspoon fine sea salt
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 teaspoon orange extract (or vanilla extract)
1/2 teaspoon orange zest
For the strawberry topping:
1 pint strawberries, hulled and quartered
1 teaspoon granulated sugar
1. Make the strawberry topping: In a small bowl, combine the quartered strawberries and sugar. Let sit at room temperature for at least 20 minutes. Use a potato masher or pastry blender to mash the strawberries. Refrigerate until ready to use.
2. Make the cupcakes: Preheat the oven to 350 degrees. Line a 12-cup cupcake tin with paper liners and spray each lightly with cooking spray. Set aside.
3. Add the granulated sugar to the bowl of a food processor. Process until super-fine (powdery) sugar forms, 1-2 minutes.
4. In a medium bowl, sift together the cake flour, 1/2 cup of super-fine sugar, and sea salt. Set aside.
5. Add the egg whites to the bowl of an electric mixer and beat on medium speed until frothy and foamy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. With the mixer on, slowly add the remaining powdered sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until stiff peaks form, about 5 minutes. Beat in the orange extract and orange zest.
6. Remove the bowl from the electric mixer. Sprinkle about 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Fold in the remaining flour mixture in three additions, being very careful not to overmix.
7. Divide the batter evenly among the prepped cupcake cups in messy mounds that slightly tower over top the liners. Bake the cupcakes until they spring back when gently pressed and a toothpick inserted into the center of a cupcake comes out clean, 14-16 minutes. Let the cupcakes cool in the tin for 3-5 minutes, then remove and set them on a wire rack to cool completely.
8. After the cupcakes have cooled, carefully remove them from their paper liners. Top with freshly whipped cream (recipe below) and the strawberry topping before serving.