February 21, 2009
12:15 am • Filed under: Home Life
That’s right you make these little dazzlers and people will think you’re a baking goddess. You don’t need to thank Paula Deen for it if you don’t want to, go ahead and take all the credit. Tell them, “That’s right, I created them all by myself. Aren’t they deeee-lish?” And your guests and family will agree.
Or you can go ahead and tell them, yes I got the recipe from Paula Deen and they are sooo easy to make. They look pretty too! See?
I know I mentioned these before just before Christmas but, well, family came and we ate them all. Fast. They’re that good. So good that Venom fought Spiderman for them…
And Venom won.
If you don’t feel like clicking on the above link, the recipe is after the jump. Along with my own notes.
Ingredients:
4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix (white cake mix works too)
3/4 cup vegetable oil
Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice (I didn’t use fresh – I bought one of those plastic little lemons from the store + it worked just fine)
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
(You can cut this recipe for the glaze in half – seriously the first time I made them I had waaay too much glaze leftover.)
Directions:
Preheat the oven to 350 degrees.
Spray miniature muffin tins (I don’t have miniature muffin tins, I used a regular muffin tin and that worked fine. Yieled 18 muffins but you can make them even smaller {fill cups about 1/3 of the way versus 1/2} and you could get two dozen easy) 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 (I didn’t sift and the glaze still came out just fine) 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 (I ran out – used aluminum foil instead) underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
Yield: 5 dozen {??!!} (I’m guessing that’s ‘cos she used miniature muffin tins. See above for how many I got)
Prep time: 10-12 minutes
Inactive prep time: 1 hour
Cook time: 12 minutes
Ease of preparation: easy (Seriously. Very easy.)
Recipe Courtesy Paula Deen (Thanks Paula!)
Kristen says:
Feel free to ship some to my house.
Shelli Stevens says:
You are like such a cool domestic goddess. You rock.
Janna Lee Hayes says:
My m-i-l LOVES these! (I do, too!)
Allison says:
easy AND lemon? I have no excuse not to be making these right now (except I don’t have all the nececessary ingredients, ha!) Karen, loved your little side notes
Brittany says:
I am fairly confident I can make these today. Not as confident that i won’t eat them all, but that never mattered before.