Beat together 3 extra large eggs with a little more than a half cup superfine sugar until thick and fluffy. Add 2 tsp good vanilla (like from Santo Domingo). Sift together 1 cup cake flour, 3 tsp baking powder (like Royal) and a pinch salt. Fold in the dry into the egg mixture by hand. Bring to a boil 3tbsp unsalted butter, 3tbsp water and 3tbsp milk and then add this boiled mixture to the flour mixture and stir vigorously to blend.
Chocolate variation: substitute quarter cup cocoa for quarter cup flour. Makes about 6 large and 10 minis. Bake at 350 for about 25 mins or until toothpick comes out clean.
My three flavors: marshmallow, dark chocolate dipped, chocolate mousse and granadilla curd and coconut cream.
Go to Martha Stewart's website and follow her recipe for the "hi hat cupcake'