Thanks food network!

Dear Friends who like to eat yummy things,

My sister actually made these this weekend and they are SO YUMMY!!!! We found out that if you don't have a mini-muffin tin you can use a regular one and everything still tastes delicious. I think an interesting variation on these would be to make them green for St. Patrick's day by using lime pudding--do they even make that? Probably not. But you could use food coloring. :) Enjoy!

p.s. You will probably have glaze left over. Making about 2/3 of what the recipe says is probably okay. Unless you like a LOT of glaze on your little lemon muffins of deliciousness.

Love,
Sarah

FoodNetwork.com
Lemon Blossoms

Recipe courtesy Paula Deen

Prep Time:
12 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
12 min

Level:
Easy

Serves:
5 dozen

Ingredients

* 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

Directions

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 fingers, 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.