White Chocolate Cupcakes

Preheat oven to 350 degrees F. Line 24 muffin tins with paper baking cups; spray lightly with nonstick cooking spray containing flour.

In a large bowl, combine cake mix, water, oil, and egg whites and blend. Beat two minutes at high speed until thick and fluffy. Fold in the finely chopped white chocolate chips.

Divide batter among prepared baking cups. Bake for 14 to 19 minutes, or until a toothpick inserted in center comes out clean and the tops spring back when lightly touched. Cool in pans for 5 minutes, then remove to wire racks to cool completely.

When cupcakes are cool, frost with desired frosting.