Easy Raspberry Meringue Pie Cupcakes

• 1/2 cups Frozen Raspberries
• 1 box Funfetti Cake Mix (18.5 Oz) --or Try Chocolate For Chocolate Raspberry
• 1 box Raspberry Jello (3 Ounce Box), Divided Use
• 3 whole Eggs
• 1/2 cups Oil
• 4 Tablespoons Water
• 3 whole Egg Whites (whites Only)
• 1/2 teaspoons Cream Of Tartar
• 1/3 cups Granulated Sugar

1. Preheat oven to 350F. Put cupcake liners into your muffin tins (you'll need 24 total).
2. In a mixer, whip the raspberries for 1 minute, or until they start to get broken up. Add in cake mix, 1/2 of the box of raspberry Jello, eggs, oil and water. Whip for 2 minutes. Fill cupcake liners and bake for 20-25 minutes. Cool completely.
3. Meanwhile whip egg whites and cream of tartar together. When you get soft peaks, add in the rest of the Jello packet while continuing to whip. Gradually add in sugar, 1 Tablespoon at a time until you get to a stiff peak. Pipe onto cupcakes just like frosting.
4. Turn oven heat up to 425F and bake cupcakes/meringue for 2-4 more minutes. Take out and let cool.

frozen raspberries, mix, raspberry jello, eggs, oil, water, egg whites, cream of tartar, sugar

Taken from tastykitchen.com/recipes/desserts/easy-raspberry-meringue-pie-cupcakes/ (may not work)