Prep 10 mins
Cook 15 mins
these are lower in fat...like to serve with fresh fruit
- 18 1⁄4 ounces angel food cake mix
- 2 tablespoons poppy seeds
- 1 1⁄2 teaspoons almond extract
- 1⁄2 cup sliced almonds, chopped
- 1 1⁄2 cups powdered sugar
- 1 tablespoon water
- 2 tablespoons water
- Prepare cake mix according to pkg directions.adding poppy seeds and 1 tsp almond extract.
- Fill lined muffin cups with batter about 2/3 full.
- sprinkle batter with almonds, then bake at 3508 for 15-20 minutes or tops are golden brown.
- combine powdered sugar, water and remaining 1/2 tsps almond extract.stirring till smooth.
- Drizzle icing over cupcakes.allow to harden.
- Store in an airtight container.