Orange Blossoms
- Ready In:
- 57mins
- Ingredients:
- 8
- Yields:
-
60 mini cupcakes
ingredients
- 524.46 g package orange cake mix
- 99.22 g package vanilla instant pudding mix
- 4 large eggs
- 177.44 ml vegetable oil
-
Glaze
- 946.36 ml confectioners' sugar
- 78.78 ml water
- 44.37 ml vegetable oil
- 4.92-9.85 ml vanilla extract
directions
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- 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.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- 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.
- 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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RECIPE SUBMITTED BY
Nanita
San Antonio, Texas
I love to cook, but hate to clean up.