1 box white cake mix
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
1.5 teaspoons vanilla extract
2 containersof fresh raspberries, cut in half or 1 container fresh strawberries, chopped
1 cup heavy whipping cream
1/3 cup sugar
.5 teaspoon vanilla
powdered sugar for dusting
Spray muffin tins with non-stick spray. Preheat the oven to 350 degrees.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely. Mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Cut the tops off of each cupcake. Spoon the raspberry whipped cream on top of the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with powdered sugar and serve with the remaining berries.