This makes a lot of cupcakes...so have a party!
1 box white cake mix (16-18 oz.)
1 cup flour
1 cup sugar
3/4 tsp. baking soda
3/4 tsp. salt
1-1/3 cups water
3 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 large egg whites
1/2 tsp. almond extract
In large bowl, whisk together cake mix, flour, sugar, and salt. Add rest of ingredients and mix for at least 2 min. with hand mixer. Use a scoop to fill cupcake liners 2/3 full...you can make regular-size cupcakes and mini cupcakes too! Bake at 325 degrees: Regular sized for 20-23 min. and mini cupcakes for 15-18 min. Take them out when the top begins to turn a light golden.
Buttercream Frosting
1 cube real butter
1 cube Blue Bonnet margarine
4 oz. cream cheese
2 lbs. powdered sugar MINUS 1 cup
1 tsp. vanilla
1-2 Tbl. milk or cream
Food coloring, as desired
In heavy mixer, cream butter, margarine, and cream cheese for a minute on high speed until creamy. Add powdered sugar a cup at a time. Add vanilla and milk, as needed to desired consistency. Mix in food coloring. Put in piping bag and decorate as desired.
