*Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.
Divide batter evenly among 30 ungreased regular-size muffin cups (or line muffin cups with paper baking cups if desired). Bake 15 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to a cooling rack. Cool completely, about 30 minutes.
Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool before removing from pan or it will collapse.