Chocolate Cherry Cupcake Bites

Ingredients

• 1 package devil's food cake mix, unprepared, or similar chocolate cake mix (1 lb. 2.25 oz.)
• 2 Tbsp apple butter
• 2 Tbsp water
• 2 tsp almond extract
• 16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
• 1/3 cup apple butter
• 1 tsp almond extract
• 1.2 cup fat-free egg substitute

Instructions

1. Preheat over to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 2 teaspoons of almond extract until smooth; set aside.
2. Place drained cherries on a paper towel. Pat cherrie dry, place on cutting board and coarsely chop; set aside.
3. In a mixer on a slow speed, combine remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.
4. Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; removeto wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.