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Almond Petits Fours

Betty Crocker Kitchens
Updated Feb 25, 2023
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Use mini muffin cups to make tender little cakes covered with a sweet almond glaze.

Almond Petits Fours

  • Prep Time 1 hr 50 min
  • Total 1 hr 50 min
  • Servings 60
  • Ingredients 9
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Ingredients

Cake

Almond Glaze

  • 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

Decoration

  • Assorted colors Betty Crocker™ decorating icing (in 4.25-oz tubes), fresh edible flowers, or purchased candy flowers

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.)
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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