Chocolate-Cherry Cupcakes

• 1 (18 ounce) package devil's food cake mix, divided (unprepared)
• 2 tablespoons apple butter
• 2 tablespoons water
• 2 teaspoons almond extract
• 16 ounces light canned sweet cherries (packed in light syrup, pitted)
• 13 cup apple butter
• 1 teaspoon almond extract
• 12 cup fat free egg substitute

1. Preheat oven to 350F.
2. Coat a 12-hole muffin pan with cooking spray.
3. In a small bowl combine 1 cup of cake mix with apple butter, water and almond extract.
4. Mix until smooth.
5. In a mixer combine remainder of cake mix, apple butter, almond extract and blend until smooth.
6. Put cherries in a sieve and run water over them to get rid of the syrup.
7. Pat dry and mix cherries into the mixer bowl with a spoon.
8. Divide into muffin tin and bake for 17 minutes or until a cake test comes out clean.
9. Once cooked, top cupcakes with the icing from the small bowl.

cake mix, apple butter, water, almond, sweet cherries, apple butter, almond, egg substitute

Taken from www.food.com/recipe/chocolate-cherry-cupcakes-34858 (may not work)