Lemon Blossoms

Ok so truth be told, these sweet little honeys won't last long from the oven to the plate. After the glaze is drizzled over them you can kiss your diet completely goodbye for the entire evening! My husband and I prefer these golden goodies warm and completely smothered in glaze. Let's just say, to the point they are overflowing and not quite as pretty as the ones in the above photo. Strangely enough I'm not sure if it was the complete lack of self control the night before or if they lose a bit of their sinfulness by morning, but we found them a little less appealing in the morning light. So, next time I probably will make these again in the cover of night.

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

Glaze:

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

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 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 1 hour Paula Deen Recipe