Ingredients

yields 7-8 dozen

　　

Cake

1 package yellow cake mix

　　One 3.4-ounce package instant lemon pudding mix

　　4 eggs

　　3/4 cup cold water

　　3/4 cup vegetable oil

　　

Glaze

3 cups confectioners’ sugar

　　1/2 cup frozen orange juice concentrate, thawed

　　3 tablespoons melted butter

　　3 tablespoons water

　　

Step 1

Preheat the 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, and beat well. Fill the prepared muffin pans, using about 1 tablespoon of batter for each cake. Bake for 10 to 12 minutes, or until the cakes spring back when touched.

　　

Step 2

For the glaze, mix the confectioners’ sugar, orange juice, butter, and water until smooth; set aside.

　　

Step 3

Dip the blossoms in the glaze immediately after removing them from the oven. Drain on waxed paper.

　　Paula Deen's Kitchen Classics