Lemon Blossoms Name: Sherry Akers Base: Hurlburt Field, FL Recipe: 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 Glaze: 4 cups confectioners' sugar 1/3 cup fresh lemon juice 1 lemon, zested 3 tablespoons vegetable oil 3 tablespoons water Preheat oven to 350 degrees F. Spray mini muffin tins with vegetable oil cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Fill each muffin tin about half way with batter. Bake for 12 minutes. Turn over onto a kitchen 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. Using your fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, 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.