Paula Deen's Lemon Blossoms Recipe

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Paula Deen's Lemon Blossoms

Club Recipes

By
@Greatchoices

Shared at our Feb 18th Curious Cuisiners meeting by Betty Ellis


Featured Pinch Tips Video

Comments:

Serves:

60

Prep:

1 Hr 30 Min

Cook:

15 Min

Method:

Bake

Ingredients

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

GLAZE

4 c
powdered sugar
1/3 c
fresh lemon juice
1
lemon, zest of
3 Tbsp
vegetable oil
3 Tbsp
water

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray mini muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth. about 2 minutes. the batter will be thick. Pour a small amount of batter, fill in each muffin tin half way. A small cookie scoop is the perfect thing to make them a uniform size.
2
Bake for 12 minutes, I baked four dozen at a time so it took a little longer- be sure to reverse places in the oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm. Turn out onto a tea towel.
3
Make glaze while the cakes are baking, Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons of water. Mix with a spoon until smooth.
4
With your fingers, dip the cupcakes into the glaze while they are still warm covering as much of the cake as possible, or spoon glaze over the warm cupcakes turning them to completely coat. Place on wire racks with waxed paper underneath to catch drips.
5
Let glaze set thoroughly, about 1 hr, before storing in containers with tight fitting lids.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American