Categories: Cupcakes- Muffins

Ingredients

• 1 (8 oz.) pkg. fresh strawberries (about 1 cup), sliced
• 1 pint fresh blueberries (about 1 cup)
• 1 (6 oz.) pkg. fresh raspberries (about 1 cup)
• 2/3 cup sugar
• 3/4 tsp. almond extract
• 1 (1 lb.) pkg. angel food cake mix
• Frozen whipped topping, thawed

Directions

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 paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
3. Bake, 1 muffin pan at a time, at 350 degrees for 15 minutes or until lightly browned. Remove cupcakes from pans to wire racks; cool.
4. Cut cupcakes in half horizontally, spoon 1 Tbsp. berry mixture om bottom halves, and cover with tops. Spoon 1 Tbsp. berry mixture on top halves, and dollop with whipped topping. Serve immediately.

5. makes 12 cupcakes

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