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Pink Meringue Cupcakes with Raspberry Curd

Martha Stewart
  • 0 minutes
  • Serves 12

INGREDIENTS

1

container Raspberries

6

Egg whites, large

1

Raspberry curd

1

Gel-paste food coloring in tulip, Red

1/2 tsp

Salt

2 cups

Sugar

1 tsp

Vanilla extract, pure

1

Vegetable oil cooking spray

1 tsp

White vinegar

2 cups

Creme fraiche