desserts

Ingredients

	2 cup(s) SPLENDA® SPLENDA No Calorie Sweetener
	2 spray(s) cooking spray, 5 one-second sprays per serving
	4 tsp decorating icing, Orange
	2 1/2 cup(s) all-purpose flour
	1 cup(s) unsweetened cocoa
	1/2 cup(s) cornstarch
	1 tsp baking soda
	1 tsp table salt
	1 cup(s) fat-free egg substitute
	2 cup(s) water
	1 cup(s) light corn syrup
	1 1/2 cup(s) sugar
	1/2 cup(s) water
	2 item(s) egg white(s)
	1/2 tsp table salt
	1 Tbsp light corn syrup
	1 tsp vanilla extract

Instructions

• Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers. (Note: We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan. Or, use nonstick pans instead.)
  
  
• Combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt in a large bowl; set aside.
  
  
• Whisk egg substitute, 2 cups of water and 1 cup of light corn syrup together in a medium bowl.
  
  
• Add egg mixture into flour mixture and mix until completely smooth and incorporated.
  
  
• Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the centre of a muffin comes out clean. Allow to cool completely.
  
  
• While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
  
  
• In a medium metal or glass bowl, using a hand mixer, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract at high speed for 1 minute.
  
  
• Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
  
  
• Remove frosting from heat and beat until the mixture is thick enough to spread, about 5 minutes. Frost muffins, create a spider web-like design on each with icing and decorate as desired.