Take ice cream out of freezer and let soften 5-10 minutes.
Unwrap Ding Dongs.
Place Ding Dongs on parchment lined baking sheet and top with one scoop of ice cream.
Place in freezer 2-5 hours until firm.
Cook corn syrup and sugar over medium heat in small sauce pan until sugar is dissolved.
In a stand mixer fitted with a whisk attachment, whisk egg whites, cream of tartar and vanilla to soft peaks.
While continuing to whisk egg whites, begin adding sugar mixture in a slow steady stream. Continue whisking egg whites until they are glossy, shiny and stiff peaks. This will take around 5-7 minutes.
With a small spatula, spread the meringue over the ice cream and cupcakes. Put it on thick! Swirl and pull away with spatula to create beautiful peaks.
Return to the freezer for 1-2 hours or longer.
To remove each individual mini Baked Alaska, slide an offset spatula under the cake and transfer.
If using a kitchen torch, remove to a plate and use kitchen torch low and slow to brown the meringue.
If using oven, preheat to 500° F and bake on a parchment lined cooking sheet about 4 minutes until meringue is browned.
Your Individual Mini Baked Alaska Ding Dong is now ready to serve. Enjoy!