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| INGREDIENTS |
| 1 pkg. |
angel food cake mix |
| 1¼ cups |
water |
| 2 tsp. |
almond extract |
| 1 |
container cherry vanilla frosting |
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| RECIPE |
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Preheat oven to 350°F.
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Combine cake mix, water, and almond extract in a large mixing bowl.
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Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute.
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Line muffin tins with paper baking cups.
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Fill muffin cups ⅔ full. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
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Remove from muffin tins. Cool completely. Frost and serve.
Note: Top cupcakes with fresh berries or lemon frosting for another option.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cupcake
NUMBER OF SERVINGS:
30
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| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
3 g |
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| Sodium |
130 mg |
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| Total Carbohydrates |
22 g |
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| Fiber |
0 g |
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| Protein |
1 g |
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