Citrus Mini Cakes

YIELD: about 6 dozen.

Ingredients

• 1 package yellow cake mix (regular size)
• 1-1/4 cups water
• 3 large eggs, room temperature
• 1/3 cup canola oil
• 3-1/2 cups confectioners’ sugar
• 1/2 cup orange juice
• 1/4 cup lemon juice
• Toasted chopped almonds

Directions

• 1. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• 2. Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes.
• 3. Meanwhile, in a large bowl, combine confectioners’ sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.

ORIGINAL recipe: Taste of Home