1

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.)

2

Combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt in a large bowl; set aside.

3

Whisk egg substitute, 2 cups of water and 1 cup of light corn syrup together in a medium bowl.

4

Add egg mixture into flour mixture and mix until completely smooth and incorporated.

5

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.

6

While cupcakes cool, make frosting: Heat a medium pot of water to boiling.

7

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.

8

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.

9

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.