Mixed-Berry Angel Cakes With Almond Sugar

• 1 (8-ounce) package fresh strawberries (about 1 cup), sliced
• 1 pint fresh blueberries (about 1 cup)
• 1 (6-ounce) package fresh raspberries (about 1 cup)
• 2/3 cup sugar
• 3/4 teaspoon almond extract
• 1 (1-pound) package angel food cake mix
• Frozen whipped topping, thawed

1. Toss together berries in a large bowl. Stir together sugar and extract, and sprinkle over berries, tossing to coat. Cover and chill 1 hour.
2. Prepare cake mix according to package directions.
3. Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full.
4. Bake, 1 muffin pan at a time, at 350u0b0 for 15 minutes or until lightly browned. Remove cupcakes from pans to wire racks; cool.
5. Cut cupcakes in half horizontally; spoon 1 tablespoon berry mixture on bottom halves, and cover with tops. Spoon 1 tablespoon berry mixture on top halves, and dollop with whipped topping. Serve immediately.

fresh strawberries, fresh blueberries, fresh raspberries, sugar, almond extract, angel food cake, frozen whipped topping

Taken from www.myrecipes.com/recipe/mixed-berry-angel-cakes-with-almond-sugar (may not work)