Lemon Drop Mini Cakes

Lemon Drop Mini Cakes
1 box of lemon cake mix
1 small box of instant vanilla or lemon pudding mix
4 large eggs
1 1/4 c. sour cream
1/2 c. milk
Glaze:
3 1/2 c. powdered sugar
2 t. of grated lemon zest
2 T. melted, butter
1/4 c. fresh lemon juice
1/4 c. hot water

Preheat your oven to 325.
Coat a mini muffin tin with cooking spray (you'll need more than one pan).
Add the ingredients for the cake into a large bowl and beat them together using an electric mixer.
Fill the muffin tins about halfway with the batter.
Bake the cakes at 325 for 12 minutes or until you can put a toothpick in the middle and pull it out clean.
While cakes bake stir together the glaze.
Once you pull your cakes out of the oven, cool slightly and remove from pan.
Dip the BOTTOM of the cakes in the glaze.   (glaze the narrowest part)
Place the cakes on the rack to let them set.
Serve or garnish as desired....raspberries make a nice topping or decorate with candies or frosting.