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Ingredients
- 1 Box White Cake Mix
- 1 Cup All-Purpose Flour
- 1 Cup Sugar
- 1-1/3 Cup Water
- 1 Cup Plain Greek Yogurt
- 4 Egg Whites
- 2 Tablespoons Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
Directions
- Preheat oven to 325 degrees F and place cupcake liners in 36 cupcake wells.
- Combine cake mix, flour, sugar, water, and yogurt in a large mixing bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined
- Beat in egg whites one at a time until well incorporated.
- On medium speed, beat in vegetable oil, vanilla extract, and almond extract until smooth.
- Scoop into lined cupcake tins, a large cookie scoop or ice cream scoop helps to keep them evenly sized and reduces the mess.
- Bake for 18-22 minutes or until a toothpick comes out clean when inserted into a cupcake.
- Cool in the cupcake tin for about 5 minutes then remove to a wire rack to cool completely.
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