White Cupcakes

White Cupcakes

INGREDIENTS

  • 1 box white cake mix Betty Crocker®, 18.25-ounce

  • 3 egg whites

  • 11 cups ⁄4coconut milk

  • 1 cup ⁄3vegetable oil

  • 11 ⁄2 white chocolate baking bars melted and cooled slightly, Nestlé®, 4-ounce

  • 2 cans rich and creamy vanilla frosting Betty Crocker®, 16-ounce

  • Blue food coloring

  • Garnish: assorted royal icing fl owers

INSTRUCTIONS

  1. Preheat oven to 350°. Line 18 muffin cups with white paper liners.

  2. In a large bowl, combine cake mix, egg whites, coconut milk, and oil. Beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Stir inn melted chocolate. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

  3. In a large bowl, combine 1 can vanilla frosting and blue food coloring, a small amount at a time. Stir until desired color of blue is reached.

  4. Spread blue frosting evenly over half of cupcakes. Frost remaining cupcakes with remaining can of vanilla frosting. Top each cupcake with royal icing flowers, if desired.

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