Lemon Blossoms

Bernice Mosteller

By
@candychristmas

These are really good, a little tart but plenty sweet. This came from Paula Deen on Food Network!

Rating:
★★★★★ 3 votes
Comments:
Serves:
5 dozen
Prep:
15 Min
Cook:
15 Min
Method:
Bake

Ingredients

18 1/2 oz
pkg. yellow cake mix
3 1/2 oz
pkg. instant lemon pudding mix
4 large
eggs
3/4 c
vegetable oil

GLAZE:

4 c
confectioners' sugar
1/3 c
fresh lemon juice
1
lemon, zested
3 Tbsp
vegetable oil
3 Tbsp
water

Step-By-Step

1Preheat the oven to 350*
2Spray miniature muffins tins with vegetable oil cooking spray.
3Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
4Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
5To make the Glaze: sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
6With fingers. dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids