White Velvet Cupcakes
1 (18 ounce) box white cake mix
1/3 cup canola oil
1 teaspoon almond extract
3 large egg whites
1 cup white chocolate chips
- Preheat oven to 350.
- Place paper baking cups in 24 muffin cups. Beat cake mix, 1 1/4 cups water, oil, almond extract and egg whites in bowl on low speed for 30 seconds.
- Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Divide batter among muffin cups.
- Bake for 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan. Cool for 30 minutes before frosting. Yields 24 cupcakes.
I topped them off with cream cheese frosting! Yum!
