Preheat oven to 350 degrees F. Remove upper rack in oven and place remaining rack on the very bottom.

Using parchment paper baking cups, line your muffin pan.

In a blender or food processor, add the sugar and blend for about 1-2 minutes until the sugar is fine.

It is important to sift these ingredients a little bit at a time. Begin by sifting half of the sugar with the cake flour and salt. Set aside.

In a large mixing bowl, whisk by hand the egg whites, water, cream of tartar and clear vanilla, about two minutes.

Using an electric mixer, beat the mixture on medium speed. Sift in the remaining sugar during the process. Beat until medium peaks form. Set aside your electric mixer. The rest of the cupcake batter is done by hand.

Once you have medium peaks, add the flour mixture (dry ingredients) just a very small amount at a time, and use a spatula to gently fold the ingredients into the egg whites. Be careful and go slow, you don't want to deflate any of the fluffiness of the peaks.

Repeat until all flour has been folded in.

Carefully spoon the mixture into the prepared parchment cup lined pan. Fill each parchment baking cup 3/4 full.

Place the pan in the oven and bake for 16-18 minutes or until the tops are slightly golden brown.

Gently remove from oven and allow to cool for about 5 minutes or so, before transferring to a wire rack to cool completely. (repeat with remaining batter until all cupcake batter is used).

To make whipped cream, pour the heavy whipping cream and the powdered sugar into a large bowl.

Using a stand mixer, or hand mixer fitted with a whisk attachment whisk cream and sugar on low (the first two or three settings) until you start to see some foam. Turn it up a little a time, gradually until you get to high speed. You want the whipped cream to form stiff peaks, so watch is carefully so you don't over whip.

Spoon onto cooled cupcakes or use a piping bag. You can chill first, if desired.

Top cupcakes with fresh summer berries.