Title: Angel cupcakes
 Categories: None
      Yield: 1 Servings
 
      1 pk (16-oz.) angel food cake mix
      2 tb Poppy seed
  1 1/2 ts Almond extract; divided
    1/2 c  Chopped sliced almonds
  1 1/2 c  Sifted confectioners sugar
      1 tb Plus 2 tsps. water
 
  Preheat oven to 350 Fl. Line a muffin pan with paper muffin cups.
  Prepare the cake mix according to package directions, adding poppy
  seed and 1 tsp. almond extract. Fill muffin cups about 2/3 full.
  Sprinkle batter with almonds. Bake 14-20 mins. or until tops are
  golden brown. Cool in pan on a wire rack. Transfer cupcakes to a wire
  rack with waxed paper underneath. For icing, combine confectioners
  sugar, water, and remaining 1/2 tsp. almond extract in a small bowl;
  stir until smooth. Drizzle icing over cupcakes. Allow icing to
  harden. Store in an airtight container. Yield: about 2 1/2 dozen
  cupcakes or 5 gifts.