CITRUS MINI CAKES

Citrus Mini Cakes image

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.

Provided by Taste of Home

Time 35m

Yield about 6 dozen.

Number Of Ingredients 8

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

Steps:

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. 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 : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.