Yield: 1 Servings
|1 pack||(16-oz.) angel food cake mix|
|2 tablespoons||Poppy seed|
|1½ teaspoon||Almond extract; divided|
|½ cup||Chopped sliced almonds|
|1½ cup||Sifted confectioners sugar|
|1 tablespoon||Plus 2 tsps. water|
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 ⅔ 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 ½ 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 2½ dozen cupcakes or 5 gifts.
Posted to Bakery-Shoppe Digest V1 #404 by "William & Evelyn Hall" <wchall@...> on Nov 20, 1997