Lemon blossoms

By á-60621

Ingredients

• Glaze:
• 8 1/2 ounce package yellow cake mix
• 3 1/2 ounce package instant lemon pudding mix
• Four large eggs
• 3/4 cup vegetable oil
• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• One lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Preparation

Step 1

Preheat the oven to 350°. Spray miniature muffin tins with vegetable oil cooking spray.
Combine the cake mix, pudding mix, eggs, and oil, and blend with an electric mixer until smooth, about two minutes. Pour a small amount of batter into each tin, filling halfway. 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 cakes into glaze well they're still still warm, covering as much cake as possible, or spoon the glaze over the cakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.