• 1 cup all-purpose flour
  • 1 cup superfine sugar (or granulated sugar ground fine in a food processor)
  • 1 1/8 cups egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Paper cupcake liners

For Topping

  • 1 cup whipping cream
  • 1 tablespoon seedless raspberry jam
  • Cereal loops
  • Cake decorating gel
  1. Line a 12-hole muffin pan with cupcake papers. Do not grease.
  2. Sift flour with half the sugar, 3 times.
  3. In a large bowl, beat the egg whites with salt and cream of tartar until stiff but not dry.
  4. Gradually add remaining sugar, beating until sugar is dissolved and the mixture is thick and glossy.
  5. Add vanilla.
  6. Sift flour and sugar mixture a fourth time over the egg white mixture in four stages, folding in gently after each addition.
  7. Spoon mixture evenly into prepared muffin tins.
  8. Smooth tops and tap the muffin tray gently to release any air bubbles.
  9. Bake 350 degrees Fahrenheit for approximately 30 minutes, or until a skewer inserted into a cupcake comes out clean.
  10. Allow to cool in tins before removing.

To decorate:

  1. Whip the cream with the raspberry jam until soft peaks form.
  2. Spread top of cakes with raspberry cream.
  3. Decorate a face with cereal and decorating gel.