Lemon Blossoms

Note from Rhea: These are little cakes, not cookies. 


4 large eggs
3 1/2 oz pkg. instant lemon pudding mix
18 1/2 oz pkg. yellow cake mix
3/4 c. vegetable oil

Glaze:
4 c. confectioners' sugar
1/3 c. fresh lemon juice
grated zest of 1 lemon
3 T vegetable oil
3 T water

Directions:
Preheat oven to 350
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 fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat or put them on a fork to dip. 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 tight-fitting lids.

Yield: 5 dozen
Prep time: 10-12
Inactive prep time: 1 hour
Cook time: 12 min.