sadly
03-29-2007, 08:26 PM
these little cuties are great with tea and cucumber sandwiches.
just a modified box cake recipe really but very delicious!
Cake:
18 1/2 oz. package yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 veg. oil
Glaze:
4 cups confectioner's sugar
1/3 cups fresh lemon juice
1 lemon zested
3 tablespoons veg. oil
3 tablespoons water
Cake:
preheat oven to 350 degrees. spary mini muffin tin with cooking spray. combine cake mix, pudding mix, eggs, and oil in mixer and blend well, until smooth, about 2 minutes. pour small amount of batter filling each mini muffin tin about half way. bake 12 minutes. turn out into a tea towel.
Glaze:
sift sugar into mixing bowl. add lemon juice, zest, oil, and water. mix with spoon until smooth.
dip cupcakes into glaze while still warm or spoon glaze over warm cupcakes while turning. place on wire racks with waxed paper underneath to catch the drippings. let glaze set about 1 hour. store in tight lidded plastic container.
enjoy! :yum:
just a modified box cake recipe really but very delicious!
Cake:
18 1/2 oz. package yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 veg. oil
Glaze:
4 cups confectioner's sugar
1/3 cups fresh lemon juice
1 lemon zested
3 tablespoons veg. oil
3 tablespoons water
Cake:
preheat oven to 350 degrees. spary mini muffin tin with cooking spray. combine cake mix, pudding mix, eggs, and oil in mixer and blend well, until smooth, about 2 minutes. pour small amount of batter filling each mini muffin tin about half way. bake 12 minutes. turn out into a tea towel.
Glaze:
sift sugar into mixing bowl. add lemon juice, zest, oil, and water. mix with spoon until smooth.
dip cupcakes into glaze while still warm or spoon glaze over warm cupcakes while turning. place on wire racks with waxed paper underneath to catch the drippings. let glaze set about 1 hour. store in tight lidded plastic container.
enjoy! :yum: