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Preheat oven to 350 degrees. Spray miniature muffin pan with vegetable cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with a electric mixer until smooth about 2 minutes. Fill each muffin tin halfway. Bake 12 minutes. Turn obver onto a towel.
To make the glase: sift the sugar into a large bowl. Add the lemon juice, zest and Oakland 3 tablespoon of water. Mix with spoon until smooth. Dip the cupcakes into the glase while they are still warm. Place on wire rack with waxed paper underneath.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 23 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 208.6mg||7 %|
|Potassium 11.4mg||0 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 15.2g|
|Protein 0.2g||0 %|
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Calories per serving: 82
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