1. Make the filling: In a saucepan, cook 2 1/2 cups raspberries with granulated sugar on moderately high heat, cruching berries. Strain puree and return to pan, along with remaining berries and cornstarch. Bring to a boil. Cook, gently crushing berries, until filling is thickened. Refrigerate until firm.

2. Make the cakes: Preaheat oven to 325* F. Set 18 muffin cups on rimmed baking sheet. Combine cake flour and confectioners' sugar. In another bowl, mix egg whites, salt, vanilla seeds, and cream of tarter. Beat until peaks form. Beat in granulated sugar, until whites are firm and glossy. Sift flour/sugar mix over whites, folding gently. Spoon batter into muffin cups. Bake 13 to 15 minutes, until cakes are spingy and golden. Cook on a rack. Poke a 1/4 hole in each cupcake. With pastry bag, pipe in filling.

3. Make the glaze: Stir ingredients. Spoon glaze over 1/4-inch holes and let set for five minutes.

Drizzle and spread the remaining glaze and let set. Serve.