Lemon Blossoms

Holy Amazing.

These little things are pure deliciousness.

They are super tiny, so of course you can't just eat one!

The glaze makes them and they are sinfully good.

PAULA DEEN'S LEMON BLOSSOMS

You will need:

1  yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix 

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

To Make: 

Preheat oven to 350 degrees.

 Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. 

Beat for 2 minutes. 

Spoon 1 tablespoon of the batter into each muffin tin,

and bake for 12 minutes. 

Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. 

Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. 

Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible.

 Place the cakes on a wire rack with wax paper underneath to catch the drips.

 Let the glaze set thoroughly before storing in an airtight container.

Source: Paula Deen