Angel Food Cupcakes

Cake

Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together on a large piece of parchment paper. Set aside. Line a cupcake tin with cupcake liners. Preheat oven to 350 degrees F and place rack in the bottom third of oven. Using a stand mixer, beat egg whites until frothy. Once frothy, add in cream of tartar, then beat at medium speed until soft peaks form. About 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract. Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients until combined. Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost with marshmallow frosting.

Frosting

Combine water and sugar in a small saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil, uncovered and without stirring until syrup reaches 115C on a candy thermometer (about 5 minutes.) Tip: The syrup should be thick but not at all colored. Remove from heat and set aside. Beat egg whites until soft peaks form. While still beating, slowly pour the hot syrup in a thin stream down the side of the bowl and into the beaten egg whites. Beat on high speed until mixture is thick and glossy, about 10mins