In a medium sized bowl or measuring cup, combine Lucky Charms and milk. Set the mixture aside and allow the Lucky Charms to soak for 20 minutes, stirring occasionally. Drain the cereal out of the milk, or eat it if you're into soggy cereal.

Preheat the oven to 350 degrees. Line a cupcake tray with 12 paper liners. Set aside.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, combine the eggs, sugar, and vanilla extract. Beat until smooth. Add the vegetable oil followed by half the flour mixture, beating until well combined. Add the rest of the flour along with the drained cereal milk and stir until smooth.

Divide the batter evenly among the 12 cupcake liners. Bake for 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Let the cupcakes cool for 10-15 minutes in the pan, then remove to a wire rack and cool completely.

Combine the egg whites, sugar, and cream of tartar in a double boiler or heatproof bowl fitted over a simmering pot of water. Cook, whisking constantly, until the egg whites are frothy and very warm to the touch. This only takes 2-3 minutes. Pour the egg mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the mixture thickens, doubles in size, and forms stiff peaks. When you turn the whisk over, there should be a peak. It may fold over itself a tad, but not too much.

If you'd like to use several different food colorings, divide the frosting into two bowls. Add the colors of your choice to each bowl, stirring until well combined. Use a pastry bag to pipe the frosting onto cupcakes. Dot with extra Lucky Charms. Serve within 24 hours.