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1
Heat oven to 350.
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2
Line cupcake cups with paper liners.
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3
Melt white chocolate chips in the microwave on 50% power until melted, stirring occasionally.
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4
Set aside to cool slightly.
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5
Place the cake mix, milk, oil, egg, egg whites, vanilla and melted white chocolate in a large mixing bowl and blend on low speed with electrix mixer for 30 seconds.
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6
Scrape down sides; increase speed to medium and beat for 2 minutes more.
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7
Fill each cup 2/3 full and place in oven.
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8
Bake the cupcakes until they are golden brown and spring back when lightly pressed with your finger, 17 to 20 minutes.
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9
Remove the pans from the oven and cool on wire rack for 5 minutes before removing cups from pans.
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10
Cool competely before frosting.
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11
To make frosting:.
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12
Place butter in a medium mixing bowl and blend at low speed with an electric mixer for 30 seconds.
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13
Add powdered sugar, milk and almond extract and blend on low speed until incorporated.
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14
Increase speed to medium and beat until light and fluffy, one minute more.
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15
Add up to 1 tablespoon more milk if frosting seems too thick.
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16
To make chocolate curls:.
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17
Set bar of chocolate, flat side up, on counter for 1 hour at room temperature to soften.
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18
Drag a vegetable peeler across the bar toward you in long strokes to make curls.
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19
Use to garnish cupcakes.
