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Mixed-Berry Angel Cakes with Almond Sugar

Yield Makes 32 cupcakes


  • 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

How to Make It

  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.