Orange Blossoms - cooking recipe

Ingredients

1 (18 1/2 ounce) package orange cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze
4 cups confectioners' sugar
1/3 cup water
3 tablespoons vegetable oil
1 -2 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.