Preheat your oven to 350°F. Coat your baking pans—whether you're using cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking. Sift the cake flour and 1/2 cup of the sugar together, then repeat the sifting process for an extra-light texture. This ensures the flour is aerated and well mixed with the sugar.

With a hand mixer, beat the egg whites until they start to foam. Add the salt and cream of tartar, and continue beating until soft peaks form. This builds the structure and volume critical for a light cupcake.

To the whipped egg whites (from Step 2), gradually beat in the remaining 1 cup of sugar, the seeds from the vanilla bean, and the almond extract. Continue beating until the mixture holds somewhat stiffer peaks. Next, gently fold in the sifted flour and sugar mixture (from Step 1) using a rubber spatula. Be careful to retain as much air as possible in the batter—this keeps your cupcakes light and airy. I often run my spatula in a figure-eight motion for the gentlest mix.

Transfer the batter into your prepared baking cups or pans, filling each about 3/4 full. Bake in the preheated oven. Baking times may vary by pan: popovers take about 25-30 minutes, small bundt cupcakes 20-25 minutes, and mini-cupcakes about 15-18 minutes. They're done when lightly browned, firm yet resilient to the touch, and with some cracking on top. Let them cool slightly, then gently run a butter knife around the edges and remove from the pans. Cool completely before serving. I always make sure to check the centers with a light touch—the springiness means they’re perfect.

While the cupcakes cool, make the bourbon strawberry sauce. In a saucepan over medium heat, combine the sliced strawberries and bourbon. Lightly mash the berries with a potato masher or fork. Add the turbinado sugar, then bring the mixture to a simmering boil. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. For extra depth, I like to use turbinado sugar here, but regular sugar works if that’s all you’ve got.

Once the cupcakes are completely cool, drizzle them with the warm bourbon strawberry sauce from Step 5 and top with extra fresh berries if you like. Serve immediately for the best flavor and texture—these are best enjoyed the day they're made!