ALMOND PETITS FOURS

Almond Petits Fours image

Use mini muffin cups to make tender little cakes covered with a sweet almond glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 60

Number Of Ingredients 9

Ingredients

1 package 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

Steps:

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.
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.)
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.
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.
With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Petit Four, Sodium 60 mg, Sugar 19 g, TransFat 0 g