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
- Combine cake mix, pudding, zest, eggs and oil in mixer, and mix until combined, about 2 minutes
- 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
- Bake in a pre-heated 350F oven for 12-15 minutes
- Turn out immediately on a tea towel
- In the meantime, make the glaze, combining all glaze ingredients together
- Dip the blossoms, either by covering completely, or by dipping the tops (*double the glaze recipe if you want to completely cover all blossoms)
- Let glaze harden for an hour before putting away.
- Can store at room temperature.
Recipe and Photo: The Cookie Crumbles / CC BY-SA
