Source: Paula Deen
18 1/2-ounce package yellow cake mix
3 1/2-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.