Glazed Lemon Mini Cakes *****

Make: 48 mini cakes

CAKE

4 large eggs
1 (3.5 oz) package instant lemon pudding mix
1 (18.5-oz) package yellow cake mix
3/4 cup oil

GLAZE

3 tablespoons for glaze vegetable oil
4 cups confectioner’s sugar (sifted)
1/3 cup fresh lemon juice
1 zested lemon
3 tablespoons water

DIRECTIONS

Preheat the oven to 350 °F

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and 3/4 cup oil and blend well with an electric mixer until smooth, about 2 minutes. Use a small (1 1/4”) ice scream scoop to put batter in muffin molds, Filling each muin tin half way.

Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, 3 tablespoons oil and 3 tablespoons water. Mix with a whisk or spoon until smooth.
With fingers, dip the top of the cupcake into the glaze while they’re still warm, then turn it around to cover 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 one hour, before storing in containers with tightfitting lids.

Perfect for party.

ORIGINAL: Paula Deen