Page 67 - Cupcakes

harden on the cupcake as it cools. If it seems too thick, add up to 1 tablespoon

more of the juice.

7. With a soupspoon, 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 of the 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.