This is Paula Deen's famous Lemon Blossom cake recipe.....but I call them Fairy Cakes because they are made with a mini muffin tin.
These are AWESOME and easy to make. I thought you'd like to sample them while building your fairy houses!
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 c veg. oil
4 c. powdered sugar, sifted
1/3 c fresh lemon juice
the zest of 1 lemon
3 Tbls veg. oil
3 Tbls. water
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.
Fill 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 water. Mix with a spoon until smooth.
Dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible. I do this by sticking a fork in the bottom of the cupcake and dipping it into the glaze....or I just put them into the glaze a few at a time, 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.
"Buttercups in the sunshine look like little cups of gold.
Perhaps the Faeries come to drink the raindrops that they hold."
~Elizabeth T. Dillingham, "A Faery Song"