Description
No yolks, so these vanilla cupcakes are a beautiful white.
Ingredients
- FOR THE CUPCAKES:
- 1 box (432g Size) White Cake Mix
- 1-¼ cup Buttermilk
- ⅓ cups Canola Or Vegetable Oil
- 3 whole Egg Whites
- 1 Tablespoon Vanilla Extract
- FOR THE FROSTING:
- ½ cups Vegetable Shortening, Slightly Softened
- ½ cups Butter, Slightly Softened
- 1 teaspoon Vanilla Extract
- 4 cups Icing Sugar
- 2 Tablespoons Milk, If Needed
Preparation
Preheat oven to 350ºF. In a large bowl, beat cake ingredients together on low until combined. Continue beating 1–2 minutes on high, scraping the sides of the bowl occasionally. Pour into 24 cupcake liners in 2 muffin pans. Bake for 18–20 minutes until done and very lightly browned.
Beat frosting ingredients together. Pipe onto cooled cupcakes. You might have extra frosting depending how much you like to pipe on.
This is a great recipe to experiment with adding food coloring to the cupcakes or the frosting.
