I told you I have been craving these sweet little morsels. I couldn't take it any longer, so Boy 1 and I headed to the kitchen to make a batch. I must admit, he did most of the work. The only thing I did was zest the lemons, since we were both afraid he might grate his fingers on the microplane, and I dip the muffins at the end, but the rest of the credit goes to him.
This is another Paula Deen Recipe WITHOUT butter. Can you believe it? I've been making these for years, they are one of Robert's favorites and I can' t believe I forgot to make them while he was here. Now, here is an odd twist...Hubby had never had these. I promise I have been making them for year, then I realized, I did ALOT more baking while he was in Iraq for 15 months, and that is when I found this delightful little recipe. Well - he approved by eating, well, lets just say so many he couldn't take them to work with him the next day. ;)
By Paula Deen – I did not change a thing.
18 1/2-ounce package yellow cake mix
3.4 -ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' 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 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 storing in containers with tight-fitting lids.