When we see the recipes on Facebook and other social media sites, it usually shows something wonderful being made from scratch. The fact of the matter is, however, it may be nice to have something from scratch but not all of us have the time to throw all of the ingredients together. Sometimes it is just necessary to make something from a box cake mix, and this recipe is the perfect way to do it.
These little cakes are beyond delicious and they are so delicate and tiny, you may find that you are popping a couple in your mouth, every time you walk past the plate. They are lemon drop cakes, and they are sure to be an instant hit in your household. Try them once and I will guarantee you, you will have found your go-to dessert for when time is tight.
Ingredients
Cake:
1 box of lemon cake mix
1 package (or 3 ounces) of instant vanilla pudding mix
4 large eggs
1 1/4 cups of sour cream
1/2 cup of mik
Glaze:
3 1/2 cups of powdered sugar
2 teaspoons of grated lemon zest
2 tablespoons of melted, unsalted butter
1/4 cup of fresh lemon juice
1/4 cup of hot water
Directions
Preheat your oven to 325.
Coat a mini muffin tin with cooking spray (you’ll need more than one pan).
Add the ingredients for the cake into a large bowl and beat them together using an electric mixer.
The mixture should be smooth when you’re finished.
Fill the muffin tins about halfway with the batter.
Bake the cakes for 12 minutes or until you can put a toothpick in the middle and pull it out clean.
This is a good time to start your glaze. Add the ingredients to a bowl and mix them until they’re smooth.
Once you pull your cakes out of the oven, turn the pan upside down on a wire rack, so the thicker side is on the bottom.
Dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl.
Place the cakes back on the rack to let them set.
We topped our cakes with little raspberries, but people will gobble these treats up even if you serve them plain!