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Lemon Blossoms

Source of Recipe

Paula Deen


Recipe Introduction

via Koko on rfc

List of Ingredients

18 1/2 -ounce package yellow cake mix
3 1/2 ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water


Recipe

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine
the cake mix, pudding mix, eggs and oil and blend well with an
electric mixer until smooth, about 2 minutes. Pour a small amount of
batter, filling each muffin tin half way. Bake for 12 minutes. Turn
out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon
juice, zest, oil, and 3 tablespoons water. Mix with a spoon until
smooth.

With fingers, dip the cupcakes into the glaze while they're still
warm, covering as much of the cake as possible, or spoon the glaze
over the warm cupcakes, turning them to completely coat. Place on wire
racks with waxed paper underneath to catch any drips. Let the glaze
set thoroughly, about 1 hour, before storing in containers with
tight-fitting lids.


Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
Level:
Easy
Serves:
5 dozen