• Preheat oven to 325F and line 12 cup muffin pan with cupcake liners.
• In a food processor, pulse the sugar until super fine. Set aside ½ cup of sugar. Add flour and salt to sugar in the food processor and pulse 10 times. The texture should be very light and fine. Set aside.
• In a mixing bowl and using a mixer with a whisk attachment, whisk up egg whites, water, and cream of tartar until starting to foam. Turn mixer to medium-high and very slowly add in ½ cup super fine sugar. Whisk until soft peaks form. Remove bowl from mixer and very slowly fold in dry ingredients. It should be just a little at a time, we want to keep as much air as possible.
• Spoon batter into cupcake liners. It should be ⅔ full. Bake 17-20 minutes until after a toothpick is inserted it comes out clean. Let cupcakes sit in tin for 10 minutes before removing to cooling rack. Let cool completely before chilling in the fridge. Chill for at least 2 hours or overnight.

Filling

• Cut up washed berries into a small bowl. Cut into small pieces. Mix in sugar and let sit for 5 minutes.
• Using a knife, cut holes in the cupcake big enough to hold a little bit of berries. Saves the tops of the holes. Fill with the berries and place the tops back on. After filling cupcakes, it is optional to take off the cupcake liners

Whipped Cream Cheese

• Using a mixer with a paddle attachment, beat cream cheese until smooth. About 2 minutes. Add in vanilla and beat. Mix in powdered sugar until all combined. Switch to a whisk attachment and add in heavy cream. Start on low and slowly start turning up speed once the cream cheese and whipped cream becomes combined. Turn the speed to high and whisk until stiff peaks form.
• Place whipped cream cheese in a piping bag with a 1M tip. Pipe rosettes on angel food cupcakes and top with a berry.