12 egg whites from large cage-free eggs (enough for 1½ cups)
1½ teaspoon cream of tartar
¼ teaspoon sea salt
1½ teaspoons vanilla extract
1 cup Wholesome Sweeteners Fair Trade Organic Sugar
1¼ cups all purpose unbleached organic flour
½ cup Wholesome Sweeteners Fair Trade Organic Powdered Sugar

Garnish with whipped cream and Wholesome Sweeteners Organic Blue Agave-drizzled berries

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Whip the egg whites in a large mixing bowl at high speed until just frothy, approximately 1 minute.

Add cream of tartar, salt and vanilla and whip at high speed until egg whites are almost stiff, approximately 4 minutes.

Reduce speed to low and gradually blend in 1 cup of sugar. Scrape bowl.

Sift the flour and powdered sugar together and spoon ¼ of the mixture over egg whites. Repeat, folding gently between each addition.

Fill the cupcake papers 2/3 full.  Bake for 15 minutes, then rotate pan and bake for another 5 to 10 minutes or until tops are golden brown and cracks are very dry.

Cool cupcakes completely before removing from pan.

Just before serving, top with vanilla whipped cream and berries.