Prepare 1 (19-oz.) pkg. yellow cake mix according to directions and bake in 24 medium cupcake tins 15 to 20 minutes at 350°.
Cool.
Combine 1 cup each fresh cranberries and sugar and 1/2 cup water in a saucepan and bring to a boil.
Cook over medium heat 5 to 8 minutes, then cool.
Beat 6 egg whites with 1/4 teaspoon cream of tartar until foamy.
Add 3/4 cup sugar gradually, beating constantly until meringue is glossy and forms stiff peaks.
Place 12 of the cupcakes onto a cookie sheet and frost each with meringue (save the other 12 cupcakes for another day).
Bake meringue-frosted cupcakes 5 minutes at 450°, or until meringue is very lightly browned.
Cool and top each with some of the cooked, cooled cranberries.
Note:
In the interests of saving time, you could buy unfrosted cupcakes from your bakery and use canned whole cranberry sauce instead of preparing the sauce from scratch.
Almost the same.
Any small berry fruit may be substituted for cranberries.
Frozen raspberries would be ideal.
Drain, and make sauce from liquid by blending with 1 cup red wine and thickening with 2 tablespoons cornstarch.