Paula Deen's Lemon Blossoms - Lemon Blossoms

• 1 18-1/2 oz (518 grm). package yellow cake mix
• 1 3-1/2 oz (98 grm). package of Instant lemon pudding mix
• 4 large eggs
• 3/4 cup (175 ml) vegetable oil
• 4 cups (950 ml) confectioners sugar (powered sugar)
• 1/3 cup (80 ml) fresh lemon juice
• Zest of 1 or 2 large lemons (your choice)
• 3 tbsp (45 ml). vegetable oil
• 3 tbsp (45 ml). water

1. Preheat the oven to 350 degrees (175 C.).
2. Spray miniature muffin tins with vegetable oil cooking spray.
3. Combine the cake mix, pudding mix, eggs and the oil, blend well with an electric mixer until smooth, about 2 minutes.
4. (Note: the batter is thick) Fill each miniature muffin tin cup about 1/2 full.
5. Bake for approximately 12 minutes.
6. (Note: if you bake them a little past the golden brown stage, they will come out of the muffin tins easier)
7. Turn them out onto a tea towel, or waxed paper.
8. Glaze as set out below.
9. Mix until smooth, the confectioners sugar with the lemon juice, lemon zest, the oil and the 3 tbsp (45 ml) of water.
10. With your fingers dip each of the WARM cupcake into the glaze, covering as much of the muffin as possible.
11. (or spoon the glaze over the warm cupcake, turning them to completely coat.
12. Place cupcakes on a wire cooling rack, which you have put paper towels or waxed paper underneath to catch any drips.
13. Let the glaze set thoroughly, about 1 hour, before storing them in containers with tight fitting lids.

yellow cake, lemon pudding mix, eggs, vegetable oil, confectioners sugar, lemon juice, lemons, vegetable oil, water

Taken from online-cookbook.com/goto/cook/rpage/001A09 (may not work)