Angel Almond Cupcakes
1 package DUNCAN HINES® Angel Food Cake Mix
1-1/4 cups water
2 teaspoons almond extract
1 container DUNCAN HINES® Wild Cherry Vanilla Frosting
Preheat oven to 350°F.
Combine cake mix, water and almond extract in large mixing bowl. Beat at low
speed with electric mixer until moistened. Beat at medium speed for 1 minute.
Line medium muffin pans with paper baking cups. Fill muffin cups two-thirds
Bake at 350°F for 20 to 25 minutes or until golden brown,
cracked and dry on top. Remove from muffin pans.
Cool completely. Frost with frosting.