These moist, bite-size muffins 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.
Citrus Mini Cakes
Citrus Mini Cakes
Prep Time
15 min
Cook Time
10 min
Yield
about 6 dozen
Ingredients
- 1 package yellow cake mix (regular size)
- 1-1/4 cups water
- 3 large eggs, room temperature
- 1/3 cup canola oil
- 3-1/2 cups confectioners' sugar
- 1/2 cup orange juice
- 1/4 cup lemon juice
- Toasted chopped almonds
Directions
- In a large 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. In batches, bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes.
- Meanwhile, in a large bowl, combine confectioners' 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.
Nutrition Facts
2 mini cakes: 131 calories, 4g fat (1g saturated fat), 18mg cholesterol, 96mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 1g protein.
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