Turn on the oven at 330F. Prepare 12 paper cups in cupcakes mold.

Mix flour, baking powder and salt well. Set them aside. Mix eggs with vanilla extract. Set aside.

In a large bowl, use a mixer at highest speed to beat whipped cream until it’s fluffy and stiff peek.

Add the mixture of eggs and vanilla extract, mix well at lowest speed.

Slowly add sugar while keep mixing the batter at lowest speed

Sift flour into the mixture, and only 1/3 at a time, mix them well at lowest speed. *do not mix the batter too long, it might affect the effectiveness of baking powder.

The batter after finished mixing.

Fill batter in the cups, up to 2/3 to allow room for cupcakes to rise.

Bake at 330F for 30 minutes. The surface should have a light brown color.

While waiting for cupcakes to cool off, add heavy cream, sugar and vanilla extra in a metal bowl. Put them and the beaters in freezer for 10 minutes. This will help the process of whipping the heavy cream easier.

After 10 minutes, beat the heavy cream at highest speed until it’s stiff and fluffy. Put the cream into a bag with any piping tip you like, start decorating when the cupcakes are completely cool. Add fruits you prefer.