LEMON BLOSSOMS
This recipe makes 5 dozen mini-cupcakes:
Cupcakes:
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, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat oven to 350 degrees.
Spray miniature muffin tins with 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 10 to 12 minutes or until golden. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.
Dip the tops of the cupcakes into the glaze while they are still a bit warm. Place on wire racks with wax paper underneath to catch any drips. Let the glaze set thoroughly, about an hour, before serving.
