Preparation Steps

• Preheat the oven to 325°F (160°C). Lightly grease a muffin tin with baking spray or use cupcake liners.
• In a medium bowl, whisk together the confectioners sugar, cake flour, and salt.
• In a large bowl, combine egg whites, water, vanilla extract, and cream of tartar.
• Using an electric mixer or stand mixer, mix on low speed for a few minutes until foamy, then increase the speed to medium and slowly add the granulated sugar in 1 tablespoon increments over 3-4 minutes.
• Once all the sugar has been added, increase the speed to high and beat for 3-5 minutes, or until the mixture forms medium peaks. The mixture should be modestly glossy, but the tips of the peaks should flop over slightly.
• Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites.
• Fold carefully, do not over mix. Fold in the second half of the dry ingredients.
• Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden.
• Remove from the oven and cool completely before removing and icing.
• For the icing: Place the egg whites with the vanilla in the clean bowl of a stand mixer.
• In a small, high-sided saucepan, whisk the water and sugar together. Bring to a boil over medium-high heat and cook for 4-8 minutes, or until the syrup reaches 234°F on a candy thermometer.
• While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks. When the syrup has reached the correct temperature, slowly drizzle it into the egg whites, increasing the speed to medium-high as you do so. Continue to whip until the egg whites form stiff, glossy peaks.
• Beat in the salt and food coloring until the mixture is an even, consistent shade of pink.
• Fill a piping bag and frost cupcakes.