Angel almond cupcakes
1 box angel food cake mix
2 teaspoons almond extract
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Heat oven to 350 degrees. Place paper liners in 18 standard muffin cups. Beat cake mix, almond extract and 1 1/4 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.
Nutrition information per cupcake: 87 calories (1 percent from fat), 0.1 g fat (0 saturated), no cholesterol, 2 g protein, 19.5 g carbohydrates, 0.1 g fiber, 168.3 mg sodium.