These heavenly light cappuccino eggnog angel food cupcakes, topped with a dollop of snowy white whipped cream, smell like a bag of coffee beans kissed under the mistletoe by a jug of eggnog.
1 3/4cupssuper fine sugarI used C&H's Baker's Sugar. Alton suggests using regular granulated sugar and spinning it in a food processor for two minutes until it is super fine.
1cupcake flournot self-rising
1/4teaspoonsalt
1teaspoonnutmeg + extra to top cupcakes
1teaspooninstant coffee
12large egg whitesthe closer to room temperature, the better