Makes 24 (1 cupcake) servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
INGREDIENTS
1 package (18 1/4 ounces) white cake mix
1 1/4 cups milk
1/3 cup vegetable oil
4 egg whites
4 teaspoons McCormick® Pure Coffee Extract, divided
1/2 cup (1 stick) butter, softened
2 cups confectioners’ sugar
1 tablespoon water
DIRECTIONS
1. Preheat oven to 350°F. Mix cake mix, milk, oil, egg whites and 2 teaspoons of the coffee extract in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
2. Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
3. Beat butter and remaining 2 teaspoons coffee extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating until well blended after each addition. Add water; beat until light and fluffy.
4. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon 1/2 of the frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe frosting into each cupcake. Spread top of cupcakes with remaining frosting.
NUTRITION INFORMATION
per serving
Calories: 197
Fat: 9 g
Carbohydrates: 27 g
Cholesterol: 11 mg
Sodium: 189 mg
Fiber: 0 g
Protein: 2 g
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