My new favorite non-chocolate dessert

Anyone who knows me knows I LOVE chocolate...and it's even better if peanut butter is involved.

However, my friend Tara has introduced me to the BEST non-chocolate dessert: Lemon Blossoms. Oh, they are bites of heaven! I have not yet made them, but Tara brought some to work today for my goodbye luncheon and 1 or 2 (or 7) melted in my mouth. After all, lemon is fruit and therefore it's healthy!?

So go to the grocery store and buy yourself these ingredients...this recipe will not disappoint!
(recipe and picture courtesy of Paula Deen, Food Network)

Lemon Blossoms

Ingredients

• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil

Glaze:

• 4 cups confectioners' sugar
• 1/3 cup fresh lemon juice
• 1 lemon, zested
• 3 tablespoons vegetable oil
• 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.