• Preheat oven to 350 degrees and line cupcake pan with liners
• In a large mixing bowl mix cake mix, flour, sugar and salt.
• Blend in water, oil and sour cream until smooth
• Add almond and vanilla extracts and blend well
• In a separate bowl using a wire whisk beat 4 egg whites until firm peaks form
• fold in the egg whites until mixed well
• I use a wilton cupcake scoop but an ice cream scoop also work and fill the cupcake wells
• Bake for 17-19 minutes.. check them when then are slightly brown and spring back they are done
• Cool on a wire rack and frost when cool The always look nice if you pipe on the frosting

Frosting

• Cream the vegetable shorting
• add powdered sugar and milk slowly until the frosting is the consistency you like
• Add the extracts