Basic White Cake and Cupcakes

Prep 10 mins, Bake 30-35 mins

Yield: 14-20

Ingredients

  • 1 Duff White Cake Mix (18.25 oz)
  • 1 1/3 cup water
  • 3 egg whites
  • 2 Tbsp. oil

 

Directions:

  • Pre-heat oven to 350°F.
  • Generously grease pans and dust with flour.
  • In large mixing bowl, mix all ingredients at low speed until moistened.
  • Beat for 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans.
  • Pour batter into pan(s) if using 2 8-inch or 9-inch rounds.

Bake following chart below. *Add 3-5 minutes to bake time for dark or coated pans.

Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger.

 

Pan Size

2 8-inch

2 9-inch

13 X 9 inch

10” or Fluted Tube Pan

24 Cupcakes

Bake Time

26-31 min.

23-28 min.

23-28 min.

33-36 min.

18-21 min.

 

Cool in pan 10 to 20 minutes (tube pan 25 min.). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered.

High Altitude (over 3,500 ft.): Heat oven to 375 F. Stir in 1/3 cup flour into mix. Use 3 egg whites, 1 cup water, and 1/4 cup oil. Mix as directed above. Two 9-inch pans 25-28 Min; 13 x 9-inch pan, Bake 24-28 Min, 10” or Fluted Tube Pan 34–38 Min; 24 cupcakes 14–17 Min. 8-INCH CAKE NOT RECOMMENDED