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
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.
Yields
1 Servings