Recipe - Angel Cupcakes

1 pack (16oz.) angel food cake mix
2 tablespoon Poppy seed
1 One half teaspoon Almond extract; divided
One half cup Chopped cut or sliced up almonds
1 One half 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 2/3 full. Sprinkle batter with
almonds. Bake 1420 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 One half 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 One half dozen cupcakes or 5 gifts.

Posted to BakeryShoppe Digest V1 #404 by "William & Evelyn Hall"
wchall@nevia.net on Nov 20, 1997