King Cake Crowns

1 box vanilla supreme cake mix

1 box, 3 oz. vanilla pudding mix

1 cup sour cream

1 stick butter, melted {1/2 cup}

1/2 cup buttermilk

4 eggs

1 T almond emulsion*

prepared cream cheese icing {I used prepared Pillsbury icing in a pastry bag}

purple, green & gold sprinkles

Mix batter according to cake mix directions, adding the additional ingredients.  Divide batter into 3 bowls and color to desired hue with food coloring gels.  Spray a mini bundt pan liberally with cooking spray.  Spoon 2 heaping Tablespoons of each colored batter into the molds , placing them next to each other.  Bake as directed for cupcakes, checking often near the end of baking time.  Do not overbake.  Let cakes cool for 1 hour then turnout onto a plate or board.  When thoroughly cooled, ice and decorate.

*almond emulsion has a smoother flavor than almond extract, but you can sub almond or vanilla extract if desired