INGREDIENTS
For the cupcakes:
2 1/3 cups
Gold Medal® all purpose flour
2 3/4 tsp
baking powder
1/4 tsp
salt
1 3/4 cups
sugar
3/4 cup
unsalted butter, softened
1 tsp
vanilla
1 cup
reduced fat milk
5
egg whites
1/4 tsp
cream of tarter
1/2 cup
lemon curd
For the frosting:
6
egg whites
1 1/2 cups
sugar
1/2 tsp
cream of tarter
salt
3
whole graham crackers, crushed