Lemon glazed mini cakes
Preheat oven 350
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil. Blend well with electric mixer until smooth, about 2 minutes. Pour a small amount of batter filling each muffin tin halfway.
Bake 12 minutes
Turn out onto tea towel
Glaze: shift sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 TBSP water. Mix with spoon until smooth. With finger dip cupcakes into the glaze while still warm or spoon over cupcakes covering as much of the cakes as possible. Place on wire rack with waxed paper underneath.
Let set about 1 hour before storing in container with tight fitting lid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 20 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 52.2mg||16 %|
|Sodium 305.2mg||11 %|
|Potassium 35.9mg||1 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 12.7g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 79
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