Cookie Bookie

Lemon Blossoms

1 box yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
1/4 cup fresh lemon juice

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

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs, oil and lemon juice 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, cakes should be light golden brown and spring back when touched. Remove from pan and allow to cool on wire racks.

While cooling, make the glaze.  In a mixing bowl, mix together the sugar, lemon juice, zest, oil, and 3 tablespoons water. Mix until smooth.  If too thick add more lemon juice, a teaspoon at a time.

Dip the cupcakes into the glaze or spoon the glaze over the cupcakes. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour.

Makes 72 mini cakes