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Add a photoServings: 12
Ingredients
- 1 pkt fresh strawberries - (8 ounce) sliced
- 1 pt fresh blueberries
- 1 pkt fresh raspberries - (6 ounce)
- 2/3 c. sugar
- 3/4 tsp almond extract
- 1 pkt angel food cake mix - (16 ounce)
- Frzn whipped topping thawed
Directions
- Toss together berries in a large bowl. Stir together sugar and extract, andsprinkle over berries, tossing to coat. Cover and refrigerate1 hour.
- Prepare cake mix according to package directions.
- Place paper baking c. in muffin pans; spoon batter into c., filling two-thirds full.
- Bake, 1 muffin pan at a time, at 350 degrees for 15 min or possibly till lightly browned. Remove cupcakes from pans to wire racks; cold.
- Cut cupcakes in half horizontally; spoon 1 Tbsp. berry mix on bottom halves, and cover with tops. Spoon 1 Tbsp. berry mix on top halves, and dollop with whipped topping. Serve immediately.
- This recipe yields 32 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 185 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 253mg | 11% |
| Potassium 88mg | 3% |
| Total Carbs 43.77g | 12% |
| Dietary Fiber 0.7g | 2% |
| Sugars 28.66g | 19% |
| Protein 3.23g | 5% |
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