Ingredients
1 package devil's food cake mix, unprepared
2 tbsp {None} apple butter
2 tbsp water
1 tsp almond extract
16 oz can sweet cherries, packed in light syrup, drained
(dark, pitted cherries)
1/3 cup apple butter
1 tsp almond extract
1/2 cup fat-free egg substitute
Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 1 teaspoon of almond extract until smooth; set aside.
Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.
In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.
Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting.
