Lemon Buttons

Thank you Becky! (And Paula Deen for that matter.) These lemon buttons are so, so tasty. The perfect bit of pop from the lemon zest and they just melt in your mouth if you eat them right out of the oven. They used to be called lemon 'muffins', but I changed the name because I feel that they are a mix between a muffin and a cupcake...and button seemed to fit due to their tiny size! Unfortunately, their tiny size also makes you feel like it is okay to eat 10 of them. When my mother-in-law tasted these, she said that they brought back memories of eating lemon cake as a child...o that made me so happy! I love nostalgic feelings from food, and love it even more when I can create those feelings in people around me!

From: Becky

Muffins

1 yellow cake mix
Small box (3 1/2 ounces) instant lemon pudding mix
4 large eggs
½ cup natural applesauce
¼ cup vegetable oil

Glaze
4 cups confectioners' sugar
1/3 cup fresh lemon juice
Zest of one lemon
3 tablespoons vegetable oil
3 tablespoons water

Directions
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!

Yeilds: About 60 mini buttons.