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ANGEL ALMOND CUPCAKES




Source of Recipe


Miami Herald: Cook's Corner


Recipe Introduction


We have received lots of reminiscences of simpler times from readers who enjoyed tasting the A&P Spanish Bar cake again. The cupcake recipe has an added bonus -- you can certainly enjoy them on a low-fat diet!

I am not fond of using cake mixes except in a pinch, but angel food, a family favorite for birthday cakes, is the exception. I've made many from scratch but honestly don't taste a significant difference between a mix and homemade -- not to mention using a dozen egg whites and being left with all those yolks. The almond extract in the recipe you shared masks any artificial taste.




Recipe Link: http://sun-sentinel.com

List of Ingredients




• 1 box angel food cake mix
• 2 teaspoons almond extract



Recipe



Heat oven to 350 degrees. Place paper liners in 18 standard muffin cups. Beat cake mix, almond extract and 1 ¼ cups water at low speed with an electric mixer until moistened. Raise speed to medium and beat 1 minute.

Divide batter among muffin cups, filling each 2/3 full. Bake 20 to 25 minutes, until golden brown, cracked and dry on top. Cool completely. Makes 18