| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (16-oz.) angel food cake mix |
| 2 | tb | Poppy seed |
| 1 1/2 | ts | Almond extract; divided |
| 1/2 | c | Chopped sliced almonds |
| 1 1/2 | c | Sifted confectioners sugar |
| 1 | tb | Plus 2 tsps. water |
INSTRUCTIONS
Preheat oven to 350 Fl. Line a muffin pan with paper muffin cups. Prepare the cake mix according to package directions, adding poppy seed and 1 tsp. almond extract. Fill muffin cups about 2/3 full. Sprinkle batter with almonds. Bake 14-20 mins. or until tops are golden brown. Cool in pan on a wire rack. Transfer cupcakes to a wire rack with waxed paper underneath. For icing, combine confectioners sugar, water, and remaining 1/2 tsp. almond extract in a small bowl; stir until smooth. Drizzle icing over cupcakes. Allow icing to harden. Store in an airtight container. Yield: about 2 1/2 dozen cupcakes or 5 gifts. Posted to Bakery-Shoppe Digest V1 #404 by "William & Evelyn Hall" <wchall@nevia.net> on Nov 20, 1997
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