1 (16.25 oz.) box white cake mix
1 (3.4 oz.) box instant pistachio pudding mix
4 large eggs
3/4 c. canola or vegetable oil
3/4 tsp. almond extract
2 drops green food coloring
raspberries or chopped pistachios, for garnish, opt.
Preheat oven to 350 degrees. Spray a mini muffin tin very well with cooking spray; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, eggs, oil, almond extract and green food coloring and mix until well combined. Fill each muffin cup around halfway with batter (a 3/4 Tablespoon scoop works really well). Bake for 12 minutes. Remove from oven and cool for a few minutes.
Use a toothpick to help loosen mini cakes from cups and remove to a wire rack. While still slightly warm, dip into glaze until completely coated. I find it's easiest to dip them using two forks. Tap on the edge of the bowl, to get rid of excess glaze. Place coated cakes onto a wire rack with waxed paper underneath to catch any drips. If adding a garnish, add while the glaze is still wet. Allow glaze to set before serving. Makes about 50-52 mini cake bites.
4 c. powdered sugar, sifted
1/2 c. water
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 Tbl. canola oil
In a medium bowl, combine all glaze ingredients and whisk together until completely smooth.
Jenn's Notes: If any of the cakes crack while removing them from the mini muffin tin, that's okay, you can still dip them into the glaze and they will taste great, just dip them last.
Slightly adapted from: Paula Deen