Cupcake directions:
1. Preheat your oven to 375 degrees F. Grease a cupcake tin.
2. Place flour, baking powder and salt in a large bowl and whisk to aerate. Set aside.
3. Place milk, butter and sugar in a medium saucepan to scald, let cool for 2 minutes.
4. Whisk in flour mixture, until foamy and no lumps are left. It takes some elbow grease!
5. Place egg whites in a stand mixer and beat in cream of tartar with the whisk attachment. Continue beating until they form stiff peaks. You can use a hand mixer, but this will take 5-6 minutes and is much easier with stand mixer.
6. Gently fold the egg whites into the cake batter. Fold gently but thoroughly.
7. Scoop ¼ cup of batter into each compartment.
8. Bake for 10 minutes. Check for doneness but don’t let tops brown.
Let cool completely.
