4. Pink Meringue Cupcakes with Raspberry Curd

Pink Meringue Cupcakes with Raspberry Curd

If you are looking to really make a splash at your next party, these adorable and delicious cupcakes are the way to go!

The raspberry inside of them is so good and so spring-like.

I promise, these cupcakes will definitely impress your friends no matter how hard they are to impress!


Vegetable oil cooking spray, for baking cups

6 large egg whites, room temperature

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 cups sugar

Gel-paste food coloring in Tulip Red

2 cups creme fraiche

1 container (6 ounces) raspberries, halved if large


Preheat oven to 225 degrees.

Line every other cup of 2 nonstick 12-cup muffin tins with baking cups;

coat with cooking spray.

Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy.2

Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves.

Beat until stiff, glossy peaks form.

Mix in 6 drops food coloring.

Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers.

Bake, rotating halfway through, 3 to 3 hours and 20 minutes.

(Cupcakes should be completely dry on the outside but still soft in the middle.2

A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks;

let cool completely.

Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form.

Carefully slice off tops of cupcakes using a serrated knife.

(Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture.

Replace tops, and serve immediately.

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