They were so good, I seriously could not make myself stop eating them. I finally stuck them in the microwave so they would be "out of sight, out of mind". However, the little mouse in me kept sneaking back for crumbs and tiny bites.
I don't have pictures of the making process because I was not with my mother when she baked them, but she did agree to let me share and review her recipe. Based on what she told me, this recipe is so easy, more pictures are not really needed.
They would be perfect for a party snack, dessert, breakfast, or perhaps all three if they can last all day in your home. Here, they only survived for one day before they were all gone. We had to guess at how many mini muffins this recipe made and decided it was approximately 48 mini muffins (2 batches when using the featured mini muffin pan below). If you should make them, please count them BEFORE you start eating or sharing them and return here to tell us how many muffins this recipe makes.
Delicious Lemon Mini Muffin Cakes & Glaze Recipe
Mini Cakes Ingredients
-
1 Box of Yellow Cake Mix
- 3.4 oz box of Instant Lemon Pudding
- 4 Eggs
- 3/4 Cup Vegetable Oil
Glaze Ingredients
-
4 Cups sifted Powdered Sugar
- 1/3 Cup Lemon Juice (Real Lemon can be used)
- 3 Tablespoons Vegetable Oil
- 3 Tablespoons Water
- Grated Lemon Zest from 1 lemon, if desired
Directions
- Preheat the oven to 350
- Spray mini muffin pan with non-stick spray
- In a large bowl, combine all mini cake ingredients and mix (with mixer) for 2 minutes
- Spoon 1 Tablespoon of mix into each mini muffin cup
- Bake for 12 minutes
- In a medium bowl, mix together all of the glaze ingredients
-
Prepare a drip tray by lining a cookie tray with wax paper and
place a wire rack on the tray
- Turn the muffins out of the muffin pan
- Dip each muffin in the glaze, covering mini muffin as much as possible
-
Place the dipped muffin on the prepared "drip" tray
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Lemon Mini Muffin Cakes Recipe Reviewed Written by:
© 2024 Cynthia Sylvestermouse
