Paula Deen’s Lemon Blossoms
1 (18 1/2 ounce.) package. yellow cake mix
1 (3-1/2 ounce.) package. instant lemon pudding mix
4 large eggs
3/4 Cup vegetable oil
4 Cup confectioners’ sugar
1/3 Cup fresh lemon juice
Grated zest of 1 lemon
3 tablespoon vegetable oil
Preheat oven to 350 degrees. Spray miniature muffin tins with vegetable oil
Combine the 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
(about 1 Tbsp.) into each cup of the prepared tins. Bake for 12 minutes.
Turn out onto a tea towel.
To make the make the GLAZE: Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 Tbsp. water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm,
covering as much of the cake as possible. Or spoon the glaze over the warm
cupcakes, turning them to completely coat. Place on wire racks with waxed
paper underneath to catch any drips. Let the glaze set thoroughly (this may
take an hour) before storing in containers with tight-fitting lids.
Makes 5 dozen.
Recipe Courtesy of Paula Deen