Almond Petits Fours

 

1

package Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

teaspoon almond extract

1

bag (2 lb) powdered sugar

1/2

cup water

1/2

cup corn syrup

2

teaspoons almond extract

1

to 3 teaspoons hot water

Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes), fresh edible flowers, or purchased candy flowers

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
• 2 Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
• 3 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• 4 Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
• 5 With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.