Serves: 5
Total Calories: 600
Yield: 2 1/2 dozen
Prepare cake mix according to package directions, adding poppy seed and one teaspoon extract to batter. Fill paper-lined muffin cups 2/3 full. Sprinkle batter with almonds. Bake at 350 degrees for 15 to 20 minutes, until tops are golden. Let cool completely. Combine powdered sugar, water and remaining extract, stirring until smooth. Drizzle icing over cupcakes.
This Sweet Angel Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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