Angel Food Strawberry Shortcake Cupcakes

Preheat the oven to 375°F (190°C, or gas mark 5).
Line a standard muffin tin with cupcake liners.
In a medium mixing bowl, sift together the flour and ¾ cup (90 g) of powdered sugar.
In a large bowl, whisk together the Ener-G egg replacer, water, vanilla, cream of tartar, and salt.
Sift in the remaining ¾ cup (90 g) powdered sugar and whisk to combine.
Carefully fold the dry ingredients into the wet ingredients, being careful not to overmix.
Divide the batter equally among the prepared cupcake liners.
Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
The cupcakes should not brown—if they do, they’re overdone.
Let cool for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, poke a hole in the center of each cupcake and fill with about 1 tablespoon (15 ml) of the strawberry glaze.
Combine the remaining glaze with the quartered strawberries.
Frost the cupcakes with a thick layer of Sour Cream Frosting.
Top each cupcake generously with the glazed strawberries just before serving.