Angel Food Cupcakes With Raspberry Swirl

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Ingredients

3 cups raspberries (3/4 pound)

1/4 cup plus 2 tablespoons granulated sugar

4 teaspoons cornstarch dissolved in 4 teaspoons of water

1 cup cake flour

1/2 cup confectioners' sugar

10 large egg whites (1 1/4 cups), at room temperature

1/2 teaspoon salt

1 plump vanilla bean, split, seeds scraped

1 teaspoon cream of tartar

3/4 cup granulated sugar

1 1/2 cups confectioners' sugar

1 1/2 tablespoons butter, melted

1 1/2 tablespoons water

Pinch of salt

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