Mixed-Berry Angel Cakes with Almond Sugar

Southern Living
Makes 32 cupcakes


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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


Toss together berries in a large bowl. Stir together sugar and extract, and sprinkle over berries, tossing to coat. Cover and chill 1 hour.

Prepare cake mix according to package directions.

Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.

Bake, 1 muffin pan at a time, at 350° for 15 minutes or until lightly browned. Remove cupcakes from pans to wire racks; cool.

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.

Created date

July 2002