Pink Meringue Cupcakes With Raspberry Curd

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Martha Stewart


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Vegetable oil cooking spray, for baking cups

6 large egg whites, room temperature

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 cups sugar

Gel-paste food coloring in Tulip Red

2 cups creme fraiche

1 container (6 ounces) raspberries, halved if large

Raspberry Curd

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