Strawberry Rosemary Angel Food Cupcakes

Ingredients:

1 box Duncan Hines Angel Food Cake Mix
1 1/4 c. water
1 1/2 c. strawberries, chopped
1 tsp. fresh rosemary
1 Tbs. agave nectar
1/4 c. water

Mix the angel food cake mix with 1 1/4 c. water with a whisk and set aside. In a small saucepan, combine the strawberries, rosemary agave nectar and water. Set to medium heat. Continue to stir every once in a while to combine everything. While the sauce is cooking, fill 2 cupcake tins lined with liners 3/4 of the way full with the angel food batter. When the sauce has been cooking for five minutes, remove from heat and place in a blender. Blend until it is a smooth consistency. Pour into a bowl. Using a spoon, drop a spoonful of the sauce into the middle on the top of the angel food mix, pushing the spoon down in the center so that the sauce falls through the middle. Repeat for the remaining sauce and cupcakes. Bake in a preheated 375 degree oven for 15-17 minutes until the the tops of the cupcakes are bouncy to the touch. Let cool slightly before removing from the cupcake tins, and let fully cool on wire racks. Top with frosting, or serve with fresh strawberries and whipped cream! (Makes 24 cupcakes, 2 WW points per cupcake.)