Preheat oven to 350 degrees F. Prepare cupcake tins with liners and set aside. You should be able to fill about 18-24 tins.

In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work).

In a medium mixing bowl, sift together half of the sugar, the cake flour and the salt.

In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture.Continue mixing until medium peaks are formed.

Sift just enough of the flour mixture to evenly dust the top of the egg white mixture and use a spatula to gently fold flour into the egg white mixture. Continue until all of the flour mixture has been incorporated.

Divide batter among paper lined muffin tins. Fill each cup to nearly full. Bake in preheated oven 15-18 minutes until golden and toothpick inserted into center comes out clean. Cool completely then top with Cranberry Whip.

Boil 1 cup of water in a medium sauce pan. Remove from heat and stir in 1 package of cranberry jello until completely dissolved. Place pan in a bowl filled with ice water to speed up cooling process. Once at room temperature place in fridge to slightly set the jello. **(Do not completely set) You just want the jello to begin to get thick and soupy. Check about every 15 minutes. Meantime whip your cream to form medium peaks.

Once jello is ready, mix into the whip cream. Place in fridge to chill about 15-20 minutes then place in piping bag with your tip of your choice attached and pipe onto cupcakes.

Decorate with sugared cranberries.