 | | Directions | 1. Preheat oven to 350° F. Line 24 muffin cups with paper baking cups; set aside.
2. Beat all ingredients in large bowl with mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
3. Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks.Strawberry Shortcakes: Prepare and bake Cupcakes as directed above. Just before serving, split each cupcake in half. Serve with sliced strawberries and whipped topping. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 24
|  | | Ingredients | | - | | 1 package (18 1/4 ounces) white cake mix |
| - | | 1 1/3 cups water |
| - | | 3 egg whites |
| - | | 2 tablespoons oil |
| - | | 2 teaspoons McCormick® Imitation Butter Flavor |
| - | | 1 teaspoon McCormick® Pure Vanilla Extract |
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| | Nutrition (per serving) | Calories: 120 Calories
Fat: 4 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 20 Grams
Sodium: 144 Milligrams
Fiber: 1 Grams
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