Lemon Blossoms

Ingredients

Cake
• 1 box of yellow cake mix (18.5)
• 1 package lemon instant pudding (3.5 oz)
• Zest of 1 lemon
• 4 eggs
• 3/4 C vegetable oil

Glaze *
• 4 C confectioner’s sugar
• 1/3 C lemon juice
• Zest of 1 lemon
• 2 tbls vegetable oil
• 2 tbls water

Instructions

1. Combine cake mix, pudding, zest, eggs and oil in mixer, and mix until combined, about 2 minutes
2. Spray a mini-muffin tin with butter spray, and fill the wells half full with batter. This recipe makes 48 mini-muffins, and uses 2 pans
3. Bake in a pre-heated 350F oven for 12-15 minutes
4. Turn out immediately on a tea towel
5. In the meantime, make the glaze, combining all glaze ingredients together
6. Dip the blossoms, either by covering completely, or by dipping the tops (*double the glaze recipe if you want to completely cover all blossoms)
7. Let glaze harden for an hour before putting away.
8. Can store at room temperature.