MJF Notes: Made 15 cupcakes using #16 disher. Very light, airy and spongy...not at all like a butter cake. 13 minutes was perfect. Light to no browning. Nice gentle dome. To get the dome I tried the trick of starting off at 375 then lowering almost immediately to 325. Way too much salt, as reviewers observed. Use half. Above reflects that. Next time try filling papers a little more.

Preheat oven to 375 degrees F. (Then reduce to 325 after cupcakes in oven.) Place paper liners into cupcake tins and set aside.

In a medium mixing bowl whisk together the flour and baking powder. Set aside.

Place the egg yolks and all but 2 tablespoons of sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and ribbons when lifted. Add the salt, water, vegetable oil and vanilla and whisk to combine. Also add any other flavorings and color. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.

Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 13 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 (mine was 199). Remove from the oven to a cooling rack and allow to cool completely before frosting.