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    Mixed-Berry Angel Cakes with Almond Suga


    Source of Recipe


    Southern Living, JULY 2002

    Recipe Introduction


    Yield: Makes 32 cupcakes

    Recipe Link: http://southerliving.com

    List of 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







    Recipe



    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.
 

 

 

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