1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon orange zest, grated
1 tablespoon orange juice
24 cupcakes. Each cupcake serves 1.
Preheat oven to 350°F. Line muffin pan with baking cups. In large bowl, combine cake mix, water, vegetable oil and egg whites; beat with electric mixer 2 minutes. Add orange zest and juice; mix until well blended. Distribute cake mixture evenly into baking cups. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 8 minutes. Remove cupcakes from pan. Cool completely before icing.
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