Ingredients:
18.5 oz pkg yellow cake mix
3.5 oz pkg instant lemon (or French vanilla
orange, lime, etc) pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioner's sugar
1/3 cup fresh lemon juice (or orange, lime, etc depending on what flavor you are making)
1 lemon (zested.. or orange or lime again)
3 Tablespoons vegetable oil
3 Tablespoons water
Directions:
Preheat oven to 350 Degrees F. Spray miniature or regular 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 amout of batter, filling each muffin tin half way. Bake for 12 minutes (16-18 min for a regular muffin tin). Turn out onto a tea towel. If they stick a little, ease the edges loose first.
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 completely. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in container's with tight-fitting lids.
From Cyndy @ The Creativity Exchange - http://www.thecreativityexchange.com/2013/03/easy-lemon-blossom-tea-cake-cookies.html
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