Angel Almond Cupcakes

• 1 (18 1/2 ounce) package angel food cake mix
• 1 14 cups water
• 2 teaspoons almond extract
• duncan hines wild cherry vanilla frosting

1. Preheat oven to 350 degrees.
2. Combine cake mix, water and almond extract in large bowl.
3. Beat at low speed with electric mixer until moistened.
4. Beat at medium speed for 1 minute.
5. Line medium muffin pans with paper baking cups.
6. Fill muffin cups 2/3 full.
7. Bake for 20 to 30 minutes or until golden brown, cracked and dry on top.
8. Remove from muffin pans.
9. Cool completely.
10. Frost with frosting.

angel food cake, water, almond, duncan hines

Taken from www.food.com/recipe/angel-almond-cupcakes-348720 (may not work)