Instructions: Preheat oven to 350 Fl. Line a muffin pan with paper muffin cups. Prepare the cake mix according to package directions, adding poppy seed and 1 tsp. almond extract. Fill muffin cups about 2/3 full. Sprinkle batter with almonds. Bake 14-20 mins. or until tops are golden brown. Cool in pan on a wire rack. Transfer cupcakes to a wire rack with waxed paper underneath.

For icing, combine confectioners sugar, water, and remaining 1/2 tsp. almond extract in a small bowl; stir until smooth. Drizzle icing over cupcakes. Allow icing to harden. Store in an airtight container.

Yield:about 2 1/2 dozen cupcakes or 5 gifts.

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