Ao	Chocolate Cherry Cupcake Bites
1 (18.25 ounce) box devil's food cake mix
2 tablespoons plus 1/3 cup apple butter, divided
2 tablespoons water
2 teaspoons almond extract, divided
1 (16 ounce) can sweet cherries, packed in light syrup, drained
1/2 cup egg substitute
Preheat oven to 350. Coat two 24 mini muffin pans with non-stick cooking spray. In bowl, combine 1 cup cake mix, 2 tablespoons apple butter, water and 1 teaspoon almond extract until smooth, set aside. Place drained cherries onto paper towel. Pat dry, place onto cutting board. Coarsely chop; set aside. In another bowl, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute. Beat with mixer on low for 30 seconds. Beat on medium for 2 minutes, or until smooth. stir in cherries. Fill muffin pans three-fourths full with cherry mixture. Bake for 15 to 17 minutes, or until toothpick inserted into centers comes out clean. Cool in pans for 5 minutes. Remove to wire rack. Cool completely. Spread each cupcake with 1 teaspoon reserved frosting.