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Taste of Home - Cupcake of the Week

Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We're sure you'll like this week's cupcake recipe. Do you have friends who would enjoy receiving a delicious cupcake recipe every week? Feel free to forward this newsletter to them! If this newsletter was forwarded to you, please use this link to sign up to have the Cupcake of the Week newsletter e-mailed to you.

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Citrus Mini Cakes
SERVINGS 36
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min
Tips & Ideas:
To freeze baked goods to enjoy later, use freezer bags or containers with tight-fitting lids, or wrap items securely in moisture-proof wrap, heavy-duty foil or freezer paper. Don’t forget to label and date items before freezing.
Citrus Mini Cakes

These moist, bite-size treats from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.

INGREDIENTS:

1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups water
3 eggs
1/3 cup vegetable oil
3-1/2 cups confectioners' sugar
1/2 cup orange juice
1/4 cup lemon juice
Toasted chopped almonds


DIRECTIONS:

In a large mixing bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill well-greased miniature muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large bowl, combine sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds. Yield: about 6 dozen.

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