Orange Blossoms

"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."
 
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Ready In:
57mins
Ingredients:
8
Yields:
60 mini cupcakes
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ingredients

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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

I love to cook, but hate to clean up.
 
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