1Preheat oven to 350F degrees (160C). Line cupcake tin with liners, set aside.
2Using an electric mixer with whisk attachment combine egg whites, cream of tartar, vanilla extract and salt in a large bowl. Blend on medium speed for 4-5 minutes until stiff peaks form. Gradually add in sugars and continue to blend until just combined. By hand fold in cake flour.
3Pour batter into cupcake liners filling ¾ full. Bake for 15-18 minutes until cake tester comes out clean and top is firm. Do not overbake.
4Cool on wire racks completely before frosting.
5Vanilla Almond Cool Whip Frosting
In a medium bowl combine pudding, milk and almond extract until smooth. Fold in cool whip until combined. Frost as desired.