Make the icing first:

Lightly grate rinds from oranges and lemons into a bowl. Be very careful not to grate too deep into the white part of the rind, as this can turn your icing a bit bitter.

Squeeze the juice from the lemons and oranges and mix with grated zest

Whisk in confectioners sugar until smooth

To make the cakes:

Preheat oven to 350 F

Make cake batter according to box instructions

Pour poppy seeds into cake batter

Spray miniature muffin tins with non-stick cooking spray

Fill tins HALF way full with batter - not all the way to the top

Bake for 12 minutes or until done

While the cakes are still hot, dunk each cake into the icing completely and set on wire rack to drain off excess juice

Once glaze cools and hardens, they're ready to eat!