Lemon Blossoms

*from Food Network

18.5 ounce pkg yellow cake mix
3.5 ounce pkg of instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 TBSP vegetable oil
3 TBSP water

-Preheat oven to 350.

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

-make the glaze by siting sugar into a mixing bowl. Add the lemon zest, oil, and 3 TBSP water. Mix with a spoon until smooth.

-with fingers, dip the cupcakes into glaze while they're still warm, covering as much of the cake as possible. Place on wire racks with wax paper underneath to catch any drips. Let glaze set thoroughly, about 1 hour. Store in an air tight container.