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Ingredients
- 1 pkt (16-ounce.) angel food cake mix
- 2 Tbsp. Poppy seed
- 1 1/2 tsp Almond extract, divided
- 1/2 c. Minced sliced almonds
- 1 1/2 c. Sifted confectioners sugar
- 1 Tbsp. Plus 2 tsps. water
Directions
- Preheat oven to 350 Fl. Line a muffin pan with paper muffin c.. Prepare the cake mix according to package directions, adding poppy seed and 1 teaspoon almond extract. Fill muffin c. about 2/3 full. Sprinkle batter with almonds. Bake 14-20 mins. or possibly till tops are golden. Cold 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 teaspoon almond extract in a small bowl; stir till smooth. Drizzle icing over cupcakes. Allow icing to harden. Store in an airtight container.
- Yield:about 2 1/2 dozen cupcakes or possibly 5 gifts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 367g | |
| Calories 1381 | |
| Calories from Fat 140 | 10% |
| Total Fat 16.71g | 21% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 276mg | 8% |
| Total Carbs 309.81g | 83% |
| Dietary Fiber 5.8g | 19% |
| Sugars 301.79g | 201% |
| Protein 7.2g | 12% |
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