We have received lots of reminiscences of simpler times from readers who enjoyed tasting the A&P Spanish Bar cake again. The cupcake recipe has an added bonus -- you can certainly enjoy them on a low-fat diet!
I am not fond of using cake mixes except in a pinch, but angel food, a family favorite for birthday cakes, is the exception. I've made many from scratch but honestly don't taste a significant difference between a mix and homemade -- not to mention using a dozen egg whites and being left with all those yolks. The almond extract in the recipe you shared masks any artificial taste.
Heat oven to 350 degrees. Place paper liners in 18 standard muffin cups. Beat cake mix, almond extract and 1 � cups water at low speed with an electric mixer until moistened. Raise speed to medium and beat 1 minute.
Divide batter among muffin cups, filling each 2/3 full. Bake 20 to 25 minutes, until golden brown, cracked and dry on top. Cool completely. Makes 18