Lemon Blossoms

By june

Ingredients

• Glaze:
• 1 (18 1/2-oz) pkg yellow cake mix
• 1 (3 1/2-oz) pkg instant lemon pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• Grated zest of 1 lemon
• 3 tbsp vegetable oil
• 3 tbsp water

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degrees. Coat miniature muffin pans with non-stick cooking spray.
In a large bowl, combine cake mix, pudding mix, eggs, and oil and blend with an electric mixer for 2 minutes. Spoon 1 tbsp into each muffin cup. Bake for 12 minutes. Turn onto a tea towel.
To prepare glaze, sift confectioners' sugar into a medium bowl. Add lemon juice, zest, oil and water and mix until smooth. Dip cupcakes into glaze while cupcakes are still warm covering as much of the cake as possible. Place cakes on wire rack with waxed paper underneath to catch drips. Let glaze set thoroughly before storing in container with tight-fitting lid.