Before you diss my pictures please know, I was on my husbands camera, and even if it turned out excellent doesn't mean it turned out pretty!
About two years ago I stumbled upon this recipe by Paula Dean. By stumbled upon it I mean I sat memorized in front of the TV as she practically made love to these tiny little cakes dunking them in deceitful glaze once and then once again. I bookmarked it right away and never got around to making them. Friday while chatting with Lisa I stumbled upon the recipe again and that was that, I was making those fuckers. I spent a good part of today finishing up some gifts to mail to my friends when I got the idea to wrap up the little cakes in their "sandwich" wraps as a surprise (note to friends, there will be no cakes, you will see why soon, but dammit there will be something, note 2, Niki its going out in the mail TOMORROW no matter what!) Anyway, I followed the recipe to a T. Right away something seemed wrong, the dough was thick. And by thick, imagine softened salt water taffy. No part of that sounds like a cupcake batter huh? I figured Paula would never let me down so I plugged on. DISASTER CITY PEOPLE. The outside crisped immediately while the inside cooked up to the consistency of custard. They sunk in the middle like they were supposed to but I knew I was fucked. I pulled the edges off…hmmm, taste okay. Better make the glaze anyway. Okay, Dunked the edges in the glaze. This shit is fucking good man.
I walked away from it for a while and then said fuck it. I'm making a lemon blossom strudel type cake. Basically I took all the good pieces and broke them up onto a plate and heated it up for about 30 seconds. Then I drizzled the icing over it and walked away again. Next thing I hear is my husband saying "these would be great if they were in the right shape." That was followed by, "maybe I should take some of that for lunch." So I took a bite and Goddammit it was amazing. Hell I would make it again, I would forgo the cupcake tins and probably go with a silicon pan. (Side note two damn days ago I was staring at the silicon cupcake cups thinking "I'll never use those." WRONG. I'm thinking that it has to be an altitude problem. Because it is the easiest recipe to follow that even my two year old couldn't have fucked it up. Point is, before you give up on your mistakes try looking at them from a new angle, you might just discover a new family favorite. It may not look the best but if you close your eyes it's like eating a little bit of lemon glazed ecstasy on a fork. Also, this is a Paula Deen recipe, so it's not exactly diet-friendly. But, if you're trying to lose weight and you want to try this delectable dessert, you should check out some Sensa reviews first — you might get to have your lemony cake and eat it, too!
Ingredients
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18 1/2-ounce package yellow cake mix
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3 1/2-ounce package instant lemon pudding mix
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4 large eggs
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3/4 cup vegetable oil
Glaze:
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4 cups confectioners' sugar
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1/3 cup fresh lemon juice
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1 lemon, zested
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3 tablespoons vegetable oil
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3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, 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, before storing in containers with tight-fitting lids.
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