Lemon Blossoms

This is a Paula Dean recipe that was passed on by Bonnie Benjamin. They are so good! I could drink the glaze.

18.5 oz. pkg. yellow cake mix

3.5 oz. pkg. instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze

4 c. powdered sugar

1/3 c. fresh lemon juice

Zest of 1 lemon

3 Tab. vegetable oil

3 Tab. water

Preheat oven to 350 degrees. Spray two mini muffin tins with vegetable oil cooking spray.

Combine cake mix, pudding mix, egg, and oil; mix well. Drop small amounts of batter, filling each muffin tin only half way (important). Bake for 12 minutes (less if using dark non-stick pans). Turn out onto a tea towel.

Glaze: Sift sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with spoon until smooth.

Use your fingers to immerse the cupcakes into the glaze while they are still warm, covering as much of the cupcakes as possible.

Place on a wire rack with waxed paper underneath (to reduce clean up time) to cool and set. Store in an airtight container.

If you think they are good the first day, wait for tomorrow. . . if you can.