Weight Watchers' Halloween Cupcakes

Course: Dessert
Cuisine: American
Keyword: cupcake
Print Recipe


  • 2 spray s cooking spray
  • 2 1/2 cup s all-purpose flour
  • 2 cup s McNeil Nutritionals SPLENDA No Calorie Sweetener
  • 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 medium egg white s
  • 1/2 tsp table salt
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla extract
  • 4 tsp decorating icing orange


  • Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.*
  • In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
  • In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup.
  • Spoon 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 center of a cupcake 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, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on 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 on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving.