Page 63 - Cupcakes
P. 63
the almond extract.
7. With a soup spoon drizzle glaze over each cupcake in crosswise lines, then
switch direction and drizzle in crosswise lines again to create a crosshatch
pattern. While the glaze is still warm, gently press a few reserved sliced almonds
onto the top of each cupcake so that they stick to the glaze. The cupcakes are
ready to serve.
Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.
