Serves: 5
Total Calories: 768
Yield: 3 dozen
Almond Petit-Fours:
In a bowl, prepare cake mix according to package directions, adding almond extract into the batter. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 15 to 17 minutes; cool completely on wire racks. Spread Almond Frosting on half the cupcakes; these will be the bottom-layer cupcakes. Remove the liners from the remaining cupcakes and place them upside-down on top of the bottom-layer cupcakes. Frost the top-layer cupcakes on all sides. Coat cupcake sides with sliced almonds. Arrange candy-coated almonds on top.
Almond Frosting:
In a bowl, combine all ingredients. Beat to desired consistency, adding more water or sugar as needed.
This Almond Petit-Fours recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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