Paula Deen's Lemon Blossoms (1/8/2010)

I am back from my "vacation." Three weeks away, and over 2000 miles driven. San Diego, check; Thousand Oaks, check; Rio Vista, check; Reno, check; back home again, aaahhhhhhhhhh. But it really was fun, and I LLLOOOOOVVVEEEE my sister... Bri, if you read this, thanks again for letting us crash at your place!
So, I know we have all had our fill of sweets. Isn't that what this time of year is all about? But, if you are feeling like you could handle just a little more fat and sugar, well honey, keep reading. I saw this recipe on a re-run of one of Paula Deen's shows. I love lemon...a lot, so I had to try it, and if I am going to cram any more dessert down my gullet then it better be a nice break from the crap I've been downing for the last month.
Nobody makes lemon treats at Christmas. Well, they should. Some people would be very happy. I would be very happy...

Cook time: give yourself about 2 hours, Yield: Paula says 4 dozen, but my glaze only covered about 3 dozen...

Ingredients-

mini cakes:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions:

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.

Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before refrigerating in containers with tight-fitting lids.

(Place a layer of wax paper between layers if stacking.)