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    LEMON BLOSSOMS


    Source of Recipe


    PAULA DEEN


    List of Ingredients


    • 18 1/2 oz package yellow cake mix
    • 3 1/2 oz 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 zest
    • 3 tablespoons vegetable oil
    • 3 tablespoons of water


    Instructions


    1. Preheat oven to 350
    2. Spray miniature muffin tins with vegetable oil spray
    3. Combine cake mix, pudding, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
    4. Pour a small amount of batter, filling each muffin tin half way.
    5. Bake for 12 minutes.
    6. Turn out onto a tea towel
    7. To make the glaze sift the sugar into a mixing bowl. Add lemon juice,zest, oil and water. Mix with a spoon until smooth.
    8. With fingers, dip the cupcakes into the glaze while they still warm, covering as much of the cake as possible or spoon the glaze over the warm cupcakes, turning them to completely coat.
    9. 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.
 

 

 

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