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Citrus Mini Cakes

Total Time

Prep: 15 min. Bake: 20 min.

Makes

about 6 dozen

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 Recipe photo by Taste of Home

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

  1. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. 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.
  3. 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 each: 131 calories, 4g fat (1g saturated fat), 18mg cholesterol, 96mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 1g protein.

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