Lemon Cupcakes With Bitters, Sorrel And Toasted Meringue

By Imbibe
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1 1/2 cups flour (cake if you have it, otherwise all-purpose)

3/4 cups sugar

1/4 tsp. salt

1 tsp. baking powder

1/4 cup grape seed oil or vegetable oil

4 egg yolks (approximately 3 ounces)

1/4 cup lemon juice

1 tsp. lemon extract, all natural

grated rind from 1 lemon

1 tsp. Peychaud’s bitters

5 egg whites (approximately 5 ounces)

1/4 tsp. cream of tartar

1/4 cup sugar

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