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Lemon Blossoms




Source of Recipe


Cooking With Paula Deen


List of Ingredients




1 pkg yellow cake mix
1 small pkg instant lemon pudding mix
4 eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
Grated zest of 1 lemon
3 tbsp vegetable oil
3 tbsp water

Recipe



Preheat oven to 350°. Coat miniature muffin pans with non-stick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs and oil. Blend with an electric mixer for 2 minutes. Spoon 1 tablespoon into each muffin cup. Bake for 12 minutes. Turn onto a tea towel.

To prepare the glaze, sift confectioners' sugar into a medium bowl. Add lemon juice, zest, oil and water and mix until smooth. Dip cupcakes into glaze while cupcakes are still warm, covering as much of the cake as possible. Place cakes on wire racks with waxed paper underneath to catch drips. Let glaze set thoroughly before storing in container with tight fitting lid.