Eggs-actly what I needed

Let me set the scenario for you: it's 9:00 p.m. on a Tuesday night and your feet are up on the ottoman, your pajamas are on, the TIVO controls are in your hand and you are settling in with joyful anticipation to watch your recently tivoed installment of American Idol (or fill in the blank for the show that you like watching-me, I like American Idol). Your 11 year old comes running down from her bedroom, a tear in her eye, and says:

"Mom, I forgot to tell you, I volunteered for you to bake 24 cupcakes for my English class tomorrow-you can do it right?"

Just what you need at the end of the day...but how can you say no? Well, I couldn't.

Fortunately I have a box of cake mix at the ready-thank you Betty. But unfortunately upon checking the refrigerator I realize that we are out of eggs. Fortunately I am someone that when shopping at the supermarket often picks up odd things that I am sure I will need at some point for something...such as that can of powdered buttermilk (3 months old and I haven't used it yet, but if one of the family has a hankering for buttermilk pancakes I am ready) or more importantly for today's crisis I happen to have a can of Deb El Just Whites. Sorry for the bad pun, but it's eggs-actly what I need.

I have never made anything with them, but I am grateful that they are there, saving me from a trip to the quickie mart for eggs in my jammies. Just Whites are 100% fat free all natural powdered egg whites. The side of the can says that:

"...they are the perfect alternative for cooking and baking including quiche, muffins, cake and protein shakes, etc. and is a healthy way to reduce your fat and cholesterol intake."

Not my number one priority at this moment in time, but glad to hear it. The cupcakes came out wonderful; crisis averted and I was still able to watch American Idol as I frosted them. (Thank you TIVO). All is well.

Super Moist Cupcakes with Fluffy Cream Cheese Frosting

2 tablespoons Deb El Just Whites

6 tablespoons warm water

1 box white cake mix

1 1/4 cup water

1/3 cup canola oil

1/2 cup sour cream

Preheat oven to 350 degrees. Line 2-12 cup cupcake pans with paper liners.

In a small measuring cup whisk together the Deb El Just Whites and the warm water; set aside.

Pour the cake mix into a large mixing bowl. Stir in the water, oil, Just Whites mixture and the sour cream. Beat using an electric mixer until smooth, about 2 minutes.

Fill paper liners two-thirds full with the batter; bake in the oven for 15-20 minutes.

Let the cupcakes cool completely before frosting with the Fluffy Cream Cheese Frosting (recipe follows). Decorate as desired.

Fluffy Cream Cheese Frosting

3 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1/4 cup sour cream

2 3/4 cups confectioner's sugar

1/2 teaspoon vanilla extract

Place the cream cheese, butter and the sour cream in a mixing bowl and beat using an electric mixer until light and fluffy.

Add the confectioner's sugar 1/2 cup at a time, beating after each addition. Stir in the vanilla extract.

They came out eggs-ellent (sorry-I couldn't resist).