Lemon Blossoms

Ingredients:

• 1 box yellow cake mix
• 1 3.5 oz instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• Glaze:
• 4 cups powdered sugar
• 1/3 cup fresh lemon juice
• zest of 1 lemon
• 3 tbsp vegetable oil
• 3 tbsp water

Instructions:

1. Preheat oven to 350 degrees. (325 for dark, non-stick pan)
2. Spray mini muffin tins.
3. With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
4. Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
5. Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
6. For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
7. While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
8. Using a spoon, drizzle more glaze over blossoms, if desired.
9. Let set for 1-2 hours. Store in airtight container.
10. This recipe works great if you want to make them a day ahead too!
11. Makes 4 dozen