1 (18.25-ounce) box of Orange Supreme or Lemon Supreme cake mix
1 (3.4-ounce) package lemon instant pudding mix
1/2 cup water
1 cup sour cream
1 pound (16 ounce box) confectioners' sugar
1 (6-ounce) can orange juice concentrate, thawed
3 tablespoons melted butter
Preheat oven to 325 degrees F (160 C). Spray two 24-cup miniature muffin tins with nonstick cooking spray. Place cake mix, instant pudding mix, eggs, water and sour cream in the bowl of a heavy duty stand mixer or large bowl. Beat with the stand mixer or an electric hand mixer on medium, until well blended and smooth. Spoon the batter into the prepared muffin tins and bake 10 to 12 minutes. Remove from oven and place on oven racks. Continue baking batches until all batter is used. You should have enough batter for 96 muffins.
While the muffins bake, combine the confectioners’ sugar with the orange juice concentrate and melted butter. Beat until smooth using a hand whisk or electric mixer. As the batches of muffins come out of the oven, dip them in the glaze by inserting a fork in the top of the muffin and dipping the bottom and sides in the glaze. Place on parchment-lined baking sheets, top side down, until glaze is set. These can be prepared several days before serving. Store in a container with a tight-fitting lid.
Makes 96 Citrus Drops
Source: Viking Range
Date: November 10, 2003