Lemon Blossoms

By carvalhohm

Ingredients

• Glaze:
• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Spray miniature muffin tins with vegetable oil cooking spray. Combine 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 12 minutes. Turn out onto tea towel

To make the glaze, sift sugar into mixing bowl. Add lemon juice, zest, oil, and 3 tablespoons water. Mix with spoon until smooth.

With fingers, dip cupcakes into glaze while they're still warm, covering as much of cake as possible, or spoon glaze over warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.