Lemon Blossoms

My sister-in-law, Amber, passed on this Paula Deen recipe and it is one of my favorites. I LOVE lemon desserts!

Ingredients:
18 1/2 oz. package of yellow cake mix
3 1/2 oz. package of instand lemon pudding mix
4 large eggs
3/4 c. vegetable oil

Glaze:
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested (I don't always add this part)
3 TB vegetable oil
3 TB water

Preheat your oven to 350.

Spray miniature muffin tins with cooking spray or vegetable oil. Combine the cake mix, pudding mix, eggs and oil in a mixer until smooth (about 2 mins). Pour a small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Then 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 TB 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 wax paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.