Angel cupcakes

Yield: 1 Servings

Measure Ingredient
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

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