Lemon Blossoms

Maren just informed me that St. Patty's Day is NEXT week, not this. Tee Hee. I just assumed that Maya's green preschool party on Thursday meant that was the day. Whoopsies. St. Pat.'s Day= Tuesday the 17th. :) I'll adjust my menu accordingly.

Anyhow, Lemon Blossoms! These are one of my most oft-requested recipes. Laurel is the one who introduced me, and Paula Deen is the one who introduced her. If I could describe these, I would have you imagine a bite-sized, lemon Krispy Kreme. OUT of this world good. Just give them away and only allow yourself two or three, or else you could be in trouble.

Lemon Blossoms

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
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 vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil 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. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a fork, dip the cupcakes into the glaze while they're still warm, covering 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 1 hour, before storing in containers with tight-fitting lids.