Add the egg whites, water, vanilla extract and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Start beating the egg whites on medium speed. After 1 minute, slowly pour in the sugar. Continue beating the egg whites until medium peaks can be held. This means that if the whisk is lifted out of the eggs, a peak will form but with a tip that may not stand up straight. It took approximately 6 minutes in my stand mixer on medium speed.

Sift the dry ingredients; flour, cornstarch and cocoa powder, over the egg whites 1/3 at a time. Fold in each third gently before adding more, being careful not to deflate the egg whites.

Fill the cupcake liners 3/4 full. Bake for 14 to 16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.

Place the whipped cream into a piping bag fitted with any large tip, I used 1M. Pipe the topping on to your cupcakes. Top each one with a cherry (or berry of choice), and store in the refrigerator until serving.