Monday, February 27, 2012
1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
*Recommend: Duncan Hines "Moist" White Cake mix for this recipe.
*You can use either regular or light sour cream for this recipe.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you want to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.
*Chocolate Cupcakes: There are a couple of changes if you want to make the chocolate version. Chocolate cake mix, instead of 4 large egg whites you use 3 large whole eggs and don’t include the almond.