Lemon Blossoms

Yummy, I just saw these on Paula's Home Cooking on the Food Network. I think I will make them next time I need to bring a dessert. You make them in a mini-muffin pan so they are perfect bite-sized pieces of lemon cake drenched in a lemon glaze. While finding this recipe online, I discovered that Paula Deen has a LOT of recipes online on her website.

Lemon Blossoms

Ingredients: 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
Directions:
Glaze: 4 cups confectioners' sugar 1/3 cup fresh lemon juice grated zest of 1 lemon 3 tablespoons vegetable oil 3 tablespoons water Preheat the oven to 350 degrees. Spray miniature muffin tins with vegetable oil cooking spray. 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, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons 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, about one hour, before storing in containers with tight-fitting lids. Yield: 5 dozen Prep time: 10-12 minutes Inactive prep time: 1 hour Cook time: 12 minutes Ease of preparation: easy PD & Friends 110 Recipe Courtesy Paula Deen