Lemon Blossoms

Kelly Smith Howard (originally from Paula Deen)

Yield: 5 dozen

These are great for showers, parties, gatherings, or just to have around the house to snack on — and very easy to make. These are one of Micah’s favorites and even though I’m not a huge fan of lemon, I have to say these are scrumptious! You can make these ahead of time and freeze them. (Nov 2010)

1 (18.25oz) box yellow cake mix 

1 (3.5oz) box instant lemon pudding mix 

4 large eggs 

3/4 cup vegetable oil 

Glaze

4 cups confectioners’ sugar 

1/3 cup fresh lemon juice 

1 lemon, zested 

3 Tbsp vegetable oil 

3 Tbsp water

Cupcakes: 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 halfway. Bake for 12 minutes. Turn out onto a tea towel.

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, about 1 hour, before storing in containers with tight-fitting lids.