Vanilla Latte Cupcakes

Allow egg whites and butter to stand at room temperature for 30 minutes. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder and salt; set aside.

Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add egg whites, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full of batter.

Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from muffin tray; cool completely on a wire rack.

Meanwhile, prepare Frosting (see Tip): In a custard cup combine instant espresso coffee powder with warm water; stir until dissolved. In a medium bowl beat vegetable oil spread and vanilla with an electric mixer on medium speed for 30 seconds. Beat in dissolved espresso powder. Gradually beat in powdered sugar until very smooth. If needed, add enough milk, 1/2 teaspoon at a time, to reach spreading consistency. Frost cupcakes.