"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Blossoms Recipe

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This recipe for Lemon Blossoms, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karin Olson
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
1 -3.5 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions:
Directions:
Preheat the oven to 350 degrees F.
Spray mini muffin tins with cooking spray. Combine the
cake mix, pudding mix, eggs and oil and blend until smooth,
about 2 minutes. Pour a small amount of batter, filling each
muffin tin half way. Bake for 12 minutes. Turn out onto wax
paper or a clean kitchen towel.

To 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.

To dip the cupcakes, pierce the bottom of the warm
cupcake with a fork and dip into glaze, coating the cupcake
fully. Place on wire racks with waxed paper or paper towels
underneath to catch any drips. Let the glaze set thoroughly,
about 1 hour. ENJOY!

Number Of Servings:
Number Of Servings:
approximately 50 mini cupcakes
Personal Notes:
Personal Notes:
These are so yummy...and the mini part makes them even
more dangerous because you never eat just one! But they
don't work as well with a larger size. You will love em! Great
for little parties or picnics!

 

 

 

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