Lemon Curd-Filled Angel Food Cupcakes

Ingredients

• 0.8 teaspoon cream of tartar 
• 1.8 cups egg whites ( 13 to 15 eggs)
• 1.3 cups flour all-purpose
• 1 slices optional: lemon 
• 2 teaspoons juice of lemon 
• 0.5 teaspoon rum light
• 0.3 teaspoon orange extract 
• 0.3 teaspoon salt 
• 1.8 cups sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• wooden spoon
• aluminum foil
• stand mixer
• spatula

Directions

1. Preheat oven to 37
2. Sift together sugar, flour, and salt in a bowl.
3. Combine lemon juice, vanilla extract, rum, and orange extract.
4. 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.
5. 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.
6. 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.
7. Bake at 375 for 17 to 19 minutes or until a long wooden pick inserted in centers comes out clean.
8. Transfer to a wire rack, and cool completely (about 1 hour).
9. 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.
10. Spread Cream Cheese Frosting on tops of cupcakes.
11. Garnish, if desired.
12. *15 jumbo aluminum foil baking cups may be substituted.
13. Place baking cups directly on an aluminum foil-lined baking sheet; fill cups, and proceed as directed.