This is a fun little treat that I posted many moons ago on my blog. It was sorely in need of getting a new picture and a new post.
Sometimes things in small little packages taste way better. Anytime I want my kids to eat something, I make it in my mini muffin pan and they think it is so cool. Maybe that's because they get to have 3 of them instead of just 1, but hey, I'm not complaining.
These beauties were so easy and so tasty. Lemon is great this time of year and they would be perfect for a summer party or any kind of baby or bridal shower. The glaze covers the entire cupcake so the inside stays incredibly moist and they are wonderful to grab several and pop them in your mouth.
Lemon Blossoms
Mini Cupcakes:
1 box yellow cake mix
1 3.4 oz box instant lemon pudding
4 eggs
3/4 cup oil
Glaze:
4 cups powdered sugar
1/3 cup lemon juice
3 tbsp water
1 tbsp oil
1. Preheat oven to 350°F. Spray mini-muffin pan with non-stick cooking spray and set aside.
2. In large bowl combine cake mix, pudding, eggs, and oil. Beat with electric mixer for 2 minutes. Spoon about one tablespoon (a mini scoop works perfect for this) into each muffin cup. Bake for 12 minutes and immediately turn cakes onto a dish cloth to remove from pan. Let cool completely.
3. When mini cupcakes are cool, in a medium bowl, whisk together powdered sugar, lemon juice, water and oil, until smooth. Dip cupcakes into glaze, covering completely. Place on wire racks with wax paper underneath to catch drips. Let sit until set. Enjoy!
Source: Paula Dean