While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Frost these cupcakes as desired. Or, during berry season, split cupcakes and fill with sliced strawberries and whipped topping.
1 package (2-layer size) white cake mix
1 1/3 cups water
3 egg whites
2 tablespoons oil
2 teaspoons McCormick® Butter Flavor
1 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 350°F. Line 24 muffin cups with paper baking cups; set aside.
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.
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. Just before serving, split each cupcake in half. Serve with sliced strawberries and whipped topping.
(Amount per serving)