Ingredients
1 box white cake mix
1 1/3 C water
3 lg egg whites
2 T unsalted butter, melted
2 tsp almond extract
2 tsp vanilla extract
2 (6-oz)containers fresh raspberries, cut in half or
1(16-ounce) container fresh strawberries, coarsely chopped
1 C heavy whipping cream
1/3 C powdered sugar,+additional for dusting
Line muffin pans with papers, preheat oven to 350 degrees
Using an electric mixer, beat cake mix, water, egg whites, melted butter, almond extract, and vanilla extract for 2 minutes, or until the batter is well blended.
Using about 1/3 cup of batter, spoon into the prepared muffin cups.
Bake until very pale golden on top, about 15 minutes.
Cool the cupcakes completely on a cooling rack.
Coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes cut the tops off of each cupcake. Spoon the raspberry whipped cream onto the cupcake bottoms. Replace tops, dust with powdered sugar, serve with the remaining berries.
