Mixed-Berry Angel Cakes with Almond Sugar

Ingredients

• 0.8 teaspoon almond extract 
• 1 pound angel food cake mix 
• 1 cup blueberries fresh
• 6 ounce raspberries fresh ( 1 cup)
• 8 ounce strawberries fresh sliced ( 1 cup)
• 0.7 cup sugar 
• 32 servings non-dairy whipped topping frozen thawed

Equipment

• bowl
• oven
• muffin tray

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 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.
5. Remove cupcakes from pans to wire racks; cool.
6. 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.
7. Serve immediately.