Orange Blossoms was this week's recipe for My Girl, Paula. These cupcakes are so yummy. I love the combination of flavors.
I did not like making mini cupcakes. I made some regular size and it worked great, just had to bake longer of course.
I think I have dipping dexlexia! I ended up putting the blossoms close together on waxed paper and drizzling the glaze over them. It worked!
My son proclaimed these as AWESOME!
1 package yellow cake mix
1 (3.4 oz) package instant lemon pudding mix
3/4 cup cold water
3/4 cup vegetable oil
3 c. confectioners' sugar
1/2 cup frozen orange juice concentrate, thawed
3 T melted butter
3 T water
Preheat oven to 325 degrees. Grease one or two miniature muffin pans.
For the cakes, in a mixing bowl, combine the cake mix, pudding mix, eggs, water, and oil; beat well. Fill the prepared muffin pans, using about 1 tablespoon of batter for each cake.
Bake for 10-12 minutes, or until the cakes spring back when touched.
For the glaze, mix all the ingredients until smooth; set aside.
Dip the blossoms in the glaze immediately after removing them from the oven. Drain on waxed paper.