Lemon Blossoms

Yield: 5 dozen

Ingredients

Muffins

• 1 (18.25 ounce) yellow cake mix*
• 1 (3 1/2 ounce) box instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil

Glaze

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 3 tablespoons vegetable oil
• 3 tablespoons water

Instructions

1. Heat oven to 350 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes (the batter will be thick).
3. Pour a small amount of batter, filling each muffin tin halfway.
4. Bake for 12 minutes.
5. Turn out onto a tea towel.
6. Make the glaze while the cakes are baking.
7. Sift the sugar into a mixing bowl.
8. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
9. With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.
10. Place on wire racks with wax paper underneath to catch any drips.
11. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Paula Deen