I think by now you all know how I feel about "mini" things. I don't know why...but when desserts are mini I love them even more. So, here is another "mini' dessert. I love these! It was hard to not eat just one...I had to pass them on to Ben's work because I have a good 15 more pounds of baby weight to loose. I got the recipe from Mmm...Cafe. Enjoy!
Small box (3 1/2 ounces) instant lemon pudding mix
4 large eggs
½ cup natural applesauce
¼ cup vegetable oil
4 cups confectioners' sugar
1/3 cup fresh lemon juice
Zest of one lemon
3 tablespoons vegetable oil
3 tablespoons water
1. Preheat the oven to 350°F.
Spray MINI muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs, applesauce and oil and blend well. Fill each muffin tin half full with batter.
Bake for 9 minutes.
For the glaze, sift the confectioners' sugar into a mixing bowl. Add the lemon juice, lemon zest, oil, and 3 tablespoons water.
Dip the cupcakes into the glaze while they're still warm, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour. These are to die for FROZEN! I know, it sounds crazy, but give it a shot, we actually prefer them that way!











