Line 18 muffin
cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer
, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large 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 on a cooling rack
Using a fork, coarsely mash
1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries
into the whipped cream
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry
whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust
with more powdered sugar
and serve with the remaining berries.