-
1
Preheat oven to 375u00b0. 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 375u00b0 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.
