Ingredients:
Serves 48, 1 cupcake per serving
4 sprays non-stick cooking spray
1 18 1/4 oz. unprepared devil's food cake mix, or similar chocolate cake mix, divided
2 Tbsp apple butter
2 Tbsp water, warm
2 tsp almond extract, divided
1 16 oz. can sweet cherries, packed in light syrup, drained
1/3 C apple butter
1/2 C regular liquid egg substitute
Directions:
Preheat oven to 350 F degrees. Coat two 24 hole mini muffin pans with no-stick cooking
spray.
In a medium bowl, mix 1 C cake mix, 2 Tbsp apple butter, water, and 1 tsp almond extract, until smooth. Add extra water if necessary. Set aside.
Pat cherries dry and coarsely chop. Set aside.
In a mixer, on slow speed, combine remaining cake mix, 1/3 C apple butter, remaining almond extract, and egg substitute. Mix for 30 seconds. Increase speed to medium. mix for 2 minutes, or until smooth. Stir in cherries.
Fill muffin pans 3/4 full with cherry mixture.
Bake for 15 to 17 minutes, or until a toothpick inserted in center comes out clean.
Cool in pans for 5 minutes before moving to a wire rack to cool completely.
Frost each cupcake with 1 tsp reserved frosting.
