Preheat oven to 350 degrees
Spray mini muffin tins with vegetable oil cooking spray.
Combine the cake mix, pudding mix, eggs and oil. Blend with an electric mixer until smooth, about 2 minutes.
Pour a small amount of batter, filling each muffin tin 1/2 way.
Bake for 10 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 TBS water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible.
Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2423g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2291 (34%)|
|Amt Per Serving||% DV|
|Total Fat 254.6g||339 %|
|Saturated Fat 42.6g||213 %|
|Monounsaturated Fat 135.7g|
|Polyunsanturated Fat 57.6g|
|Cholesterol 4230mg||1302 %|
|Sodium 2736.9mg||94 %|
|Potassium 1673.7mg||44 %|
|Total Carbohydrate 1016.9g||299 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 1011.3g|
|Protein 127.6g||182 %|
Powered by: USDA Nutrition Database
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: 6698
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