Lemon Blossoms - Easy Recipe

Ingredients
18 1/2 ounces yellow cake mix
3 1/2 ounces 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, zest of
3 tablespoons vegetable oil
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 oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).

Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer–be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.