1 Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners 2 In a large bowl whisk together dry box mix, baking soda, cinnamon, nutmeg, and, cloves. 3 Add water, oil, and eggs as directed on the box. 4 With the mixer on medium speed (or beat vigorously by hand) for 2 minutes. 5 Stir in mashed bananas. 6 Bake for 12-17 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 7 In the meantime, place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy. 8 While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time. 9 Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks. 10 Whip in the vanilla extract, and continue to stir the meringue on lows peed while you prepare the hot sugar syrup. 11 Place the remaining 1 cup of sugar in a small pot, along with the water. 12 Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F. 13 In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed. 14 When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy. 15 Add frosting to the cupcakes and using a kitchen torch, randomly torch the top of the frosting until the desired crisp is reached; top with the waffle cone pieces for added flare.