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Almond Petits Fours
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Prep Time:
1 hour 50 minutes
Total Time:
1 hour 50 minutes
Create bite-sized almond cakes in mini muffin cups, drizzled with a sweet glaze.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ 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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and lightly spray the bottoms of 24 mini muffin cups with baking spray that includes flour.
  • Prepare cake batter following the instructions on the box, and enhance it with a touch of 1 teaspoon almond extract mixed with the water. Distribute the batter evenly among the muffin cups, filling each about half full. If using only one pan, chill the batter while baking the first batch, remember to wash the pan before filling it with the next batch of batter.
  • Bake for 10 to 15 minutes until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes before removing from the pan onto a cooling rack. Allow it to cool completely for about 30 minutes before serving.
  • Prepare your workstation by setting a cooling rack over a cookie sheet. In a 3-quart saucepan, combine powdered sugar, 1/2 cup water, corn syrup, and 2 teaspoons almond extract. Heat on low, stirring often until sugar dissolves; then, remove from heat. Gradually mix in hot water, 1 teaspoon at a time, until the glaze reaches pourable consistency. Flip each mini-cake onto the cooling rack with the top side down. Drizzle about 1 tablespoon of glaze over each cake, allowing it to cover the sides. Allow them to sit for 15 minutes.
  • Use decorative icing to pipe intricate designs on cakes or garnish them with flowers right before serving. Store cakes loosely covered.

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