Boo-nilla Cupcakes

FOR THE MERINGUE GHOSTS:
Preheat oven to 200 degrees F.

Line two baking sheets with parchment paper. In a very clean, dry, deep bowl, whip egg whites and cream of tartar with a mixer at high speed until thick and foamy. Continue whipping while adding sugar, a quarter cup at a time. Whip until meringue holds very stiff peaks. Beat in vanilla.

Take a dab of meringue and place under each corner of parchment paper, to hold it in place. Spoon meringue into a pastry bag fitted with a 1/2 inch plain tip, or spoon into a gallon-size plastic food bag and cut off one corner making a half-inch wide opening. To shape each ghost, hold bag upright and squeeze onto baking sheet. Keeping the tip buried in meringue, fill out the base and then build up the body (2 - 3 inches high). Bake for 1 hour or until the meringue is firm. Turn off heat and leave meringues in closed oven for at least 6 hours, or overnight. Add eyes and a creepy mouth with decorator gel.

FOR THE CUPCAKES:
Preheat oven to 375 degrees F. Sift together flour, baking powder and salt. Set aside. In a medium, very clean, dry bowl, whip egg whites, until they form stiff peaks. Set aside.

In a separate bowl, beat butter with sugar on medium speed with electric mixer until fluffy. Add vanilla. Add dry ingredients and milk alternatively to butter mixture, beating on low speed after each addition. Gently fold egg whites into batter.

Line muffin pan with baking cups. Fill each cup a little over half full. Add a teaspoon of raspberry fruit spread to the middle of each cupcake. Use a spoon to cover the fruit spread with batter. Bake for 18 to 20 minutes. Cool on a wire rack. Frost, and top with meringue ghosts.

FOR THE WHITE FROSTING:
Whisk milk and cornstarch in a saucepan over medium heat until thickened. Set aside to cool. In a separate bowl, cream butter, sugar, vanilla and salt. Pour in cooled milk mixture and beat until fluffy, about 2 - 3 minutes.
Note: Chocolate or other frosting can be used in place of vanilla if desired.