• Preheat the oven to 325°F.

To make the meringue:

• Separate the egg yolks from the whites and set the yolks aside for later.
• In a mixing bowl, whip the egg whites and cream of tartar for a few minutes until foamy. Add ¼ cup of sugar and continue to whip until glossy and the meringue makes a stiff peak on the end of the beater. Set aside.

Combine the dry ingredients:

• In a small bowl, mix the remaining ½ cup of sugar with the flour, baking powder, xanthan gum, and salt.

To make the batter:

• In a stand mixer or large bowl, add the reserved egg yolks, oil, and vanilla paste. Whisk until the yolks increase in volume and become light yellow.
• If using a stand mixer, switch to the paddle attachment. Add about half the dry ingredients until incorporated.
• Add the milk and then the remaining half of the dry ingredients and mix until combined.
• Fold in the whipped egg whites in small amounts until just combined. Do not over mix or the eggs will deflate leading to a denser cake.
• Add about ¼ cup of batter to each cup of a muffin tin. Bake for 30 minutes or until the center of the muffins are fully cooked. The cupcakes may rise up and then fall back down a bit while cooking.
• Let the cupcakes cook and remove by running a knife around the cupcake to release them. Store in a airtight container for about a week.

To make the whipped cream:

• Whip the heavy cream, sugar, and vanilla in a stand mixer or with a hand mixer until there are ribbons in the cream and soft peaks form on the end of the whisk.