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1 package Foodstirs Vanilla Cupcake Mix
2 Egg Whites
3 Tablespoons of Butter, melted & cooled
½ cup Low-fat or Non-fat Plain Yogurt
Preheat oven to 350˚ F. Line cupcake pan with 12 paper liners; set aside.
In a large bowl, whisk egg whites until well-blended. Whisk in butter until slightly thickened. Pour dry cupcake mix into a separate bowl. Add 1/3 dry cupcake mix to egg/butter mixture & whisk gently until just blended. Gently whisk ½ of the yogurt into the batter, followed by another 1/3 of dry mix, remaining yogurt and remaining dry mix. Stir gently with whisk after each addition until just smooth. Batter will be thick.
Scoop batter into cupcake liners, filling each about 1/2 full.
Bake cupcakes 12-15 minutes, or until tops spring back when lightly touched & toothpick inserted in center comes out clean. Cool cupcakes 1 minute; carefully remove from pan & cool on wire rack.
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