Aren't these just the cutest little cakes you've ever seen? They're Orange Blossoms, selected for this week's installment of the group My Girl, Paula!
These are really delicious and quite addictive. They're so little, you really need some willpower or you'll never stop popping them right in your mouth. They come together really quickly and easily. The only problem I had was dipping them into the glaze without them falling apart. I eventually found my rhythm and got it down pat.
Give these a try, everyone will love them!
(from Paula Deen)
1 package yellow cake mix
3.4 oz. package instant lemon pudding mix
4 large eggs
3/4 cup cold water
3/4 cup vegetable oil
3 cups confectioners' sugar
1/2 cup frozen orange juice concentrate, thawed
3 Tbsp. melted butter
3 Tbsp. water
1. Preheat oven to 325 degrees. Grease one or two minature muffin pans. For the cakes, in a mixing bowl combine cake mix, pudding mix, eggs, water, and oil, and beat well. Fill the prepared muffin pans, using about 1 tablespoon of batter for each cake. Bake for 10 to 12 minutes, or until the cakes spring back when touched.
2. For the glaze, mix the confectioners' sugar, orange juice, butter, and water until smooth; set aside.
3. Dip the blossoms in the glaze immediately after removing them from the oven. Drain on waxed paper.
Makes about 4 dozen cakes.