Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter. Combine cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld electric mixer or stand mixer, beat on medium speed for 2 minutes. Fill the mini muffin holes with a small amount of batter. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes. Then, carefully remove the muffins from the pan.
In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice with a spoon. Add more lemon juice slowly until you have a smooth, workable glaze. It should be a consistency that makes it easy to dunk the top of the blossoms. Stir in the lemon zest. Dip the warm blossoms into the glaze and place them on a cooling rack.
RECIPE TIPS
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