Prepare Chocolate Peanut Butter cupcakes with Prairie Farms Chocolate Peanut Butter seasonal milk. Click for Recipe
Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.
With an electric mixer, beat egg whites on high until foamy.
Add egg nog, then sugar and cream of tarter and continue beating until stiff peaks form. About 5 minutes.
Fill a pastry bag with mixture, cutting a medium angled opening at the bottom. Squeeze merigues slowly, pulling upwards at the end to create a ghost. Repeat across parchment leaving an inch between each. Bake for about 45 minutes. Let cool completely.
Once cooled, place on top of cupcakes, then using black icing gel, add eyes and mouths to each meringue ghost. Let set until ready to serve.