Almond Petits Fours

Name: Almond Petits Fours
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 60
Cuisine: Global
Ingredients: 2 teaspoons almond extract; 118 milliliters corn syrup; 120 grams Assorted colors Betty Crocker® decorating icing (in tubes), fresh edible flowers, or purchased candy flowers; 907 grams bag powdered sugar; 1 teaspoon hot water; 1 package Betty Crocker® SuperMoist® white cake mix

Almond Petits Fours is a dairy free dessert. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 60 servings with 109 calories, 0g of protein, and 1g of fat each. A mixture of almond extract, water, cake mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

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.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Muffin Liners

Oven

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.)

Ingredients you will need

Almond Extract

Water

Equipment you will use

Muffin Liners

Frying Pan

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

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.

Ingredients you will need

Almond Extract

Powdered Sugar

Corn Syrup

Glaze

Water

Equipment you will use

Baking Sheet

Wire Rack

Sauce Pan

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.

Ingredients you will need

Glaze

Sugar