Mini Cupcakes

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Lemon Blossoms

4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package Yellow or White cake mix
3/4 cup vegetable oil
1/4 cup Lemon Juice
grated zest of 1 lemon (use 1/2 in batter ad 1/2 in Glaze)

4 cups confectioners' sugar
1/3 cup fresh lemon juice
remaining grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Directions:  Preheat the oven to 350 degrees.
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 one hour, before storing in containers with tight-fitting lids.
Reese's Mini Brownies

Your favorie brownie recipe or box mix
24 mini Reeses Cups- unwrapped
Prepare your favorite brownie batter.
Spray Mini Cupcake pan with Baking Non-Stick Spray or line with mini cupcake liners.
Using Small scooper- fill each tin about 2/3 of the way and add 1 reeses cup to the center
Bake at 375 degrees for approx 18-20 minutes.