Chocolate Cherry Cupcake Bites

Chocolate Cherry Cupcake Bites (Thank you Pat and Joanne)

1 package devil's food cake mix, unprepared
2 tbls. apple butter
2 tbls. water
2 tsp. almond extract
16 oz. canned sweet cherries, packed in light syrup, drained
1/3 cup apple butter
1 tsp. almond extract
1/2 cup fat-free egg substitute

1.) preheat oven 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 tbls. apple butter, water and 2 tsp. almond extract until smooth, and set aside.

2.) place drained cherries on a paper towel, pat cherries dry, place on cutting board and coarsely chop, set aside.

3.) 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 smoot, about 2 minutes, 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, remove to wire rack to cool completely, frost each cupcake with 1 tsp. frosting.

1 cupcake per serving = 1 point
Weight Watchers 2002