Citrus Mini Cakes

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These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd. (Quick Cooking)

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Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1-1/4 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • Toasted chopped almonds

Preparation

Step 1

1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill well-greased miniature muffin cups two-thirds full.

2. Bake at 350° for 10-12 minutes or until a toothpick inserted near the center comes out clean.

3. Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth.

4. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds. Yield: about 6 dozen.
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REVIEWS -

These are very good and simple to make. Tastes like donuts if you let them sit for a day. I made them for a wedding and they went so fast. I make them every year for Christmas. I do not sprinkle them with almonds.

These are so good, and easy. no one can eat just one.. I have made them many times.

I absolutely loved these mini cakes! They were like mini glazed donuts. I am already thinking of varieties other than citrus. These are remarkably a favorite!

Simple to make. Need to eat after glaze is dry not moist because the next day we ate them and they were very delicious that way.





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