Sweet Lemony Goodness...little bite-sized package

LEMON BLOSSOMS!!! These are so good and wonderful for summer, I wanted you ALL to try them! People BEG me to make these! They take a while to make and I'll give you a few helpful hints because I make these all the time and have *perfected* it to an extent. GOD BLESS PAULA DEEN!

Helpful Hint #1: Buy two mini muffin tins. If you only have one, this could cause you to be in the kitchen FOR. EVER.

Helpful Hint #2: Spray the muffin tins with Pam before you put the batter in the cups for EVERY BATCH. The tops of the muffins come off easily, which is cool, because it gives you something to munch on, but let's face it...you might get sick of them and that wouldn't be any fun. (Oh...and loosen the cupcakes a little by running a knife around the diameter of the cupcake tin. You want as clean a removal as possible so they are pretty!!!)

Helpful Hint#3: DOUBLE THE RECIPE! You are going to go through these VERY quickly. They are "poppable" and you will eat like 3-4 at a time...so be sure you make a double batch. All the effort with the baking and glazing is too much for the amount of time it takes to gobble them up.

Helpful Hint #4: Be sure you store them in an airtight container ONLY AFTER they have cooled completely!!!! They get sweaty and that's just not cute.

Paula Deen's LEMON BLOSSOMS - Eat up, Ya'll!

• 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

Directions

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.(Carm's note: they drip like crazy especially since you'll be dunking them in the glaze while they are HOT...) Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.