Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Michelle Stone-Agee
for the cake:
1 (18.5 ounce) box yellow cake mix
1 (3.5 ounce) box instant lemon pudding mix
4 large eggs
3?4 cup vegetable oil
for the glaze:
4 cups confectioners’ sugar
1?3 cup fresh lemon juice
1 lemon, zested
3 TBS vegetable oil
3 TBS water
Preheat oven to 350 degrees. Spray mini muffin cups with nonstick 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 into each muffin cup, filling each halfway. Bake for 12 minutes; turn out onto a tea towel.
Make the glaze by sifting the sugar into a bowl. Add the lemon juice, zest, oil and water. Mix with spoon until smooth.
Dip each cupcake into the glaze while still warm or spoon the glaze over the cupcakes. Place on wire racks with waxed paper underneath and cool until glaze is set, about 1 hour. Store in containers with tight-fitting lids.
Recipe from Paula Deen on Food Network
(This recipe was contributed as part of a "Cook of the Week" feature.)