Lemon Blossoms!

Cake:

4 large eggs

3 1/2 ounce pkg instant lemon pudding mix

18 1/2 ounce pkg yellow cake mix

3/4 vegetable oil

Glaze:

4 cups confectioners sugar

1/3 cup fresh lemon juice

grated zest of 1 lemon

3 tbs vegetable oil

3 tbs water

Directions:

Preheat over to 350 degrees

Spray miniature muffin tins with Pam. Combine cake mix, pudding mix, eggs & oil blend well with an electric mixer until smooth, about 2 minutes.

Pour small amount of batter into each cut, filling each muffin tin half way. Bake for 12 minutes & turn onto a tea towel to cool.

To make the glaze, sift the sugar into a mixing bowl. add lemon juice, zest, oil and 3 tbs of water.Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they are still warm. covering as much of the cake as possible. Put on wire racks so the glaze can set about 1 hour.

Recipe courtesy of Paula Deen

servings: 5 dozen

(These freeze great & taste just as good as the 1st day you make them)