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1 (15.25 ounce) box white cake mix (no pudding in mix)
1 (16 ounce) package frozen strawberries in sugar or syrup, thawed
Water
3 egg whites
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 teaspoons almond extract
1 teaspoon strawberry extract
Heat oven to 350 degrees F. Line muffin pan with baking cups.
Drain berries, reserving liquid. Add enough water to reserved berry liquid to make 1 1/3 cups.
In large bowl, combine cake mix, berry liquid, egg whites, oil and extracts. Beat with electric mixer for 2 minutes. Fold in thawed berries. Spoon into baking cups.
Bake for 18-20 minutes or until golden. Cool in pan on rack for 5-8 minutes. Remove from pan and cool completely.
NOTE: To make a cake, use a greased and floured 13 x 9-inch baking pan, and bake at 350 degrees F for 32 minutes.
1 (16 ounce) package frozen strawberries in sugar or syrup, thawed
Water
3 egg whites
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 teaspoons almond extract
1 teaspoon strawberry extract
Heat oven to 350 degrees F. Line muffin pan with baking cups.
Drain berries, reserving liquid. Add enough water to reserved berry liquid to make 1 1/3 cups.
In large bowl, combine cake mix, berry liquid, egg whites, oil and extracts. Beat with electric mixer for 2 minutes. Fold in thawed berries. Spoon into baking cups.
Bake for 18-20 minutes or until golden. Cool in pan on rack for 5-8 minutes. Remove from pan and cool completely.
NOTE: To make a cake, use a greased and floured 13 x 9-inch baking pan, and bake at 350 degrees F for 32 minutes.
