Lemon Curd-Filled Angel Food Cupcakes

• 1 3/4 cups plus 2 Tbsp. sugar
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon light rum
• 1/4 teaspoon orange extract
• 1 3/4 cups egg whites (about 13 to 15 eggs)
• 3/4 teaspoon cream of tartar
• Garnishes: lemon slices, lavender sprigs

1. Preheat oven to 375u0b0. Sift together sugar, flour, and salt in a bowl. Combine lemon juice, vanilla extract, rum, and orange extract.
2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form; gently transfer egg white mixture to a large bowl.
3. Gradually fold in sugar mixture with a large spatula, 1/3 cup at a time, folding just until blended after each addition. Fold in lemon juice mixture.
4. Arrange 12 (2 1/2- x 2-inch) muffin-size paper baking molds* on an aluminum foil-lined baking sheet; spoon batter into baking molds, filling almost completely full.
5. Bake at 375u0b0 for 17 to 19 minutes or until a long wooden pick inserted in centers comes out clean. Transfer to a wire rack, and cool completely (about 1 hour).
6. Make a small hole in top of each cupcake using the handle of a wooden spoon. Spoon Lemon Curd Filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each cupcake.
7. Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.
8. *15 jumbo aluminum foil baking cups may be substituted. Place baking cups directly on an aluminum foil-lined baking sheet; fill cups, and proceed as directed.
9. For testing purposes only, we used mini round pans and Reynolds Jumbo Baking Cups.

sugar, flour, salt, lemon juice, vanilla, light rum, orange extract, egg whites, cream of tartar, lemon slices

Taken from www.myrecipes.com/recipe/lemon-curd-filled-angel-food-cupcakes (may not work)