Yummy Lemon Mini Muffins
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Author: Michelle Ramos Status: published license cc-by-nc tags: baking, muffins, muffin, lemon, nyc, brooklyn, bake, icing, parkslope,
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Share on TwitterThe little mini muffins are ok but the icing was killer.
Lemon Mini Muffins by Paula Deen
1 18.5 oz box of Yellow cake mIx
1 3.5 oz box of lemon pudding
4 eggs
3/4 cup of vegetable oil
Icing:
4 cups of powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
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 icing, 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 the top of the cupcakes 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 storing in containers with tight-fitting lids.
