1 18.25 ounce package devil's food cake mix, unprepared
2 tablespoons apple butter
2 tablespoons water
1 teaspoon almond extract
16 ounce can sweet cherries, packed in light syrup, drained
1/3 cup apple butter
1 teaspoon almond extract
1/2 cup fat free egg substitute

Preheat oven to 350F. 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 1 teaspoon of almond extract until smooth; set aside. Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside. In a mixer on slow speed, combine remaining cake mix, 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. 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; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.

48 servings. 1 point per serving.