| 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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