2 cups heavy cream
1/2 cup unsalted butter, softened
2 1/2 tablespoons all-purpose flour
3/4 cup white sugar
1 (3 pound) loaf English muffin, done to order
6 egg whites
1/2 teaspoon baking soda, or to taste
1 tablespoon unsweetened apple cider
1 egg yolk
1 egg white
Prepare the heavy cream, using a large straight-edge blender like Blendtec or Kitchen Aid. Blend until all the small grains are finely ground, about 15 minutes. Gradually add the 3/4 cup sugar and potato chips to the cream, allowing the mixture to be slightly sticky (do not over shake).
Pour the egg whites into a shallow dish (this will reduce their growth) and beat until frothy. Remove from the refrigerator and whisk egg whites from the refrigerator, white sugar and butter. Line muffin cups with paper liners.
In the small bowl, stir together flour, sugar and apple cider until smooth. Fold in the egg yolk and egg white. Spoon 1/2 of the cream mixture into each muffin cup and gently fill each cup with cupcake mix. Refrigerate at least 1 hour or overnight. Sprinkle top with cake mixture, and top with remaining egg whites. Chill until serving.
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