Angel Food Cupcakes

Preheat oven to 350 F. Line muffin tins with muffin liners (recipe makes roughly 15 standard size cupcakes).

In a large bowl, sift the flour, powdered sugar and salt. Set aside.

Whip the egg whites on medium-high speed in the bowl of a standing mixer until frothy. Gradually add granulated sugar and continue beating until medium peaks form, about 5 minutes. Beat in vanilla.

Sprinkle 1/3 of the dry ingredients over the egg whites, fold gently with a large spatula until combined. Continue with the rest of the dry ingredients. Fold in until incorporated.

Evenly distribute the batter into the prepared muffin tin. Bake for 15 to 18 minutes or until a wooden pick inserted in the center of a cake comes out clean. Remove pans from oven. Let them cool completely.

To prepare whipped cream, beat heavy cream with powdered sugar until the mixture holds stiff peaks.
Pipe or smear the whipped cream on the cooled cupcakes. Garnish with fresh strawberries.

Refrigerate before serving.