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Petitfours Recipe

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This recipe for Petitfours, by , is from Bread of Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassidy Cooper

Category:
Category:

Ingredients:  
Ingredients:  
1 Super moist white cake mix
1 1/4 c. water
1/3 c. vegetable oil
1 tsp almond extract
3 egg whites

Almond glaze
1 bag powdered sugar (1 pound)
1/2 c water
1/2 corn syrup
2 tsp almond extract
1/3 tsp hot water

Directions:
Directions:
Preheat oven to 375. Grease bottoms of about 60 mini cupcake tins. In large bowl, beat cake mix, water, oil, almond extract and egg whites on low speed until smooth. Fill each mini cupcake tin and 1/2 full. Bake 10-15 minutes. Cool and place on a wire rack. Place wire rack on cookie sheet or waxed paper to catch glaze drips.

In a medium saucepan, stir powdered sugar, 1/2 c water, corn syrup and almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in Hot water, 1 tsp at a time until glaze is pourable. Pour about 1 T of glaze over each cake. Let stand for 15 minutes.

Personal Notes:
Personal Notes:
These are great at baby and wedding showers.

 

 

 

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