Glazed Lemon Mini’s

There were a couple of quick, sweet, treats I remember from childhood – the marshmallows wrapped in refrigerated biscuit dough and these delectable lemony treats. ?Although baked like a mini muffin they are dipped into a sugary glaze while still warm ?which transforms them into something more like a cross between a muffin and a glazed doughnut. ?They are sweet, very lightly tart, and delicious.

Recipe makes 40 minis

Cakes:

1 – 18 1/2 oz. ?yellow cake mix

1 – 3 1/2 oz. ?pkg of instant Lemon Pudding

4 large eggs

3/4 cup vegetable or canola oil

Glaze:

4 cups powdered {confectioners} sugar

1/3 cup fresh lemon juice {2-3 lemons, depending on their size and ripeness}

3 Tablespoons vegetable or canola oil

3 Tablespoons water

To make the cakes: ?

Preheat the oven to 350 degrees. ?Prepare a mini muffin tin {prepare 2-3 if you have them} by spraying it lightly with non-stick spray.

In a large bowl, mix with an electric mixer on medium, all the cake ingredients until well blended, about 2 minutes.

To Make the Glaze:

In a medium-size mixing bowl, whisk together the glaze ingredients until it runs smooth. ?Set Aside.

Baking the Cakes:

Pour the batter into the prepared muffin tins, filling the muffin tins about halfway.

Bake 10-12 minutes, or until a toothpick inserted in the center comes out clean. ?Turn out onto a cooling rack or towel.

Dipping the Cakes:

Once the mini muffins are cool enough to handle, but still warm, dunk them into the glaze and allow the excess to drip back into the bowl. ?If you’ve missed any areas, spoon some of the glaze over that area until the entire muffin has been covered. ?Set on a cooling rack {I use waxed paper underneath the rack to catch the runoff} to cool and harden, about 1 hour.

Store in a sealed container at room temperature up to 4 days.