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| INGREDIENTS |
| 1 |
(18.25 oz.) Devil’s Food Cake Mix |
| 1 ⅓ cups |
water |
| ½ cup |
fat free sour cream |
| 5 |
large egg whites |
| ¼ cup |
powdered sugar |
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| RECIPE |
- Preheat oven to 350°F. Line cupcake pans with paper baking cups.
- Beat cake mix with water, sour cream, egg whites in a large bowl on low speed for 30 seconds. Increase speed to medium. Beat for 2 minutes.
- Pour well mixed batter into the 24 cupcake cups.
- Bake for 17-18 minutes or until toothpick comes out clean. Cool completely.
- Dust the cupcakes with powdered sugar using a sifter.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cupcake
NUMBER OF SERVINGS:
24
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| NUTRITION FACTS |
| |
| Calories |
98 |
|
| Total Fat |
2 g |
|
| Sodium |
200 mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
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