Grease inside of 8 paper coffee cups. With point of paring knife, poke 5 to 6 slits all around each cup. Using electric mixer fitted with whisk, beat eggs on medium until foamy. Beat in sugar in steady stream on medium-high; continue beating until tripled in volume, 6 to 8 minutes. Sift flour on top and fold in, using a rubber spatula. Spoon batter into cups to fill two-thirds of the way. Microwave each one on high until puffed up, about 30 seconds (cupcakes will deflate a bit once removed from microwave). Let cool 5 minutes, then peel away cups. Serve with ice cream and fruit.