Page 65 - Cupcakes

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1 bag sliced almonds

CUPCAKES:

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1¼ cups orange juice, purchased or fresh

¾ cup vegetable oil
4 large eggs

1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

GLAZE:

1½ cups sifted confectioners’ sugar
1 generous teaspoon fresh orange zest

2 to 4 tablespoons orange juice, commercial or fresh

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 20
cupcake cups with paper liners. Set the pans aside.

2. Prepare the filling: With clean hands, crumble the almond paste into a
mediumsize mixing bowl. Reserve 1 tablespoon of the almonds for garnish and
add the rest to the almond paste. Toss the mixture together with your hands and
set it aside.

3. Prepare the cupcake batter: Place the cake mix, pudding mix, orange juice, oil,
eggs, and vanilla and almond extracts in a large mixing bowl. Blend with an

electric mixer on low speed until the ingredients just come together, 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer to medium and beat 1½ minutes more, scraping down the
sides again if needed. The batter will look smooth and thickened. Remove I cup
of the batter and stir this into the almond paste mixture. Set it aside.

4. Spoon or scoop ⅓ cup of the remaining batter into each lined cupcake cup,