Monday, May 23, 2016

{Lemon Blossoms}

In case you don't know, I love all things lemon! It's on an equal level with Peanut Butter, for me. Which means it's at the very top of my list!
So I'm wondering how on earth I went 20+ years without ever once having these little lemon gems. I had never even heard of them.
Luckily, my boyfriend made them over Thanksgiving, so I could try them (yes, I know he's a keeper).
Oh my goodness, they were so good! You really must try them!
Super fast and easy to make, perfect lemon flavor......mmmmm!
I know this, because I just made them yesterday, and I'm eating one right now!
You should do the same!

1 pkg. Yellow Cake Mix
1 (3.5 oz) package instant Lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups powder sugar
1/3 cup lemon juice
2 tablespoons water

Combine cake mix, pudding mix, eggs and oil in a mixing bowl.
Beat with an electric mixer for 2 minutes. Batter will be thick and sticky!
Spray mini-muffin tins with cooking spray. Fill each cup half full.
Bake at 350 degrees for 12 minutes.
Gently run a table knife around the edges to loosen, and turn out onto a clean dish towel.
Combine glaze ingredients and mix with a spoon or whisk until smooth, If it's too thick, add more water, one teaspoon at a time, until you reach desired consistency.
Place a cooling rack on a cookie sheet or over a piece of wax paper. 
While the cupcakes are still warm, dip them in the glaze, covering the whole thing. Allow excess to drip off. Place on the cooling rack, Let stand for 1 hour, or until glaze is set.
Store in an airtight container.