Ingredients

7-8 dozen

　　

Cakes

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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.