1 Betty Crocker Gluten Free Yellow Cake Mix
1 (3 1/2 oz) package instant lemon pudding mix
4 Eggs
3/4 Cup Vegetable Oil
Glaze Ingredients
4 Cups Powdered Sugar
1/3 Cup fresh lemon juice
1 Lemon, zested
3 Tbsp vegetable oil
3 Tbsp water
1 Preheat over to 350 degrees.
2 Spray miniature muffin tins with cooking spray.
3 Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about two minutes.
4 Pour a small amount of batter, filling each muffin tin half way.
5 Bake 12 minutes. When done turn out on tea towel to cool.
Glaze Instructions
6 Sift the sugar into a mixing bowl.
7 Add the lemon juice, zest, oil and 3 Tbsp of water.
8 Mix with spoon until smooth.
9 With fingers, dip the cupcakes into the glaze while they are still warm, covering the top of the cupcake or spoon over whichever you prefer. Place on wire racks with waxed paper underneath to catch any drips.
Store in tight fitting lids. If keeping overnight store in refrigerator, (as usual with gluten free baked items)
