cups sifted confectioner’s sugar (about 1½ lbs)
tablespoons light corn syrup
teaspoon no-color almond extract
Icing colors - if desired
Cover cupcakes lightly with butter cream icing (all over-top and bottom). Let sit 15 minutes. Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well mixed. Cook over low heat. Don’t allow temperature of mixture to exceed 100 degrees. Remove from heat; stir in extract and icing color. Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set. Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose it’s shiny finish.