Mixed-Berry Angel Cakes with Almond Sugar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) package fresh strawberries (about 1 cup), sliced |
1 pint fresh blueberries (about 1 cup) |
1 (6-ounce) package fresh raspberries (about 1 cup) |
2/3 cup sugar |
3/4 teaspoon almond extract |
1 (1-pound) package angel food cake mix |
frozen whipped topping, thawed |
Directions:
1. Toss together berries in a large bowl. Stir together sugar and extract, and sprinkle over berries, tossing to coat. Cover and chill 1 hour.
2. Prepare cake mix according to package directions.
3. Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
4. Bake, 1 muffin pan at a time, at 350° for 15 minutes or until lightly browned. Remove cupcakes from pans to wire racks; cool.
5. Cut cupcakes in half horizontally; spoon 1 tablespoon berry mixture on bottom halves, and cover with tops. Spoon 1 tablespoon berry mixture on top halves, and dollop with whipped topping. Serve immediately.
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