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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe started out as the Lemon Blossoms from Paula Deen & Friends cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light. Ingredients:
1 (18 1/2 ounce) package orange cake mix |
1 (3 1/2 ounce) package vanilla instant pudding mix |
4 large eggs |
3/4 cup vegetable oil |
4 cups confectioners' sugar |
1/3 cup water |
3 tablespoons vegetable oil |
1 -2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
3. Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
4. Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
5. Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
6. Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
7. When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
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