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Lemon Blossoms Recipe

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This recipe for Lemon Blossoms, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Cook-Wheeldon
Added: Wednesday, February 25, 2009


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

4 c. confectioners' sugar
1/2 c fresh lemon juice
1 lemon, zested
3 T. vegetable oil
3 T. water

Preheat the oven to 350 Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix pudding mix, eggs and oil and blend with an electric mixers until smooth. About 2 minutes. Turn out onto a tea towel.

To make Glaze: Sift the sugar into a mixing bow. Add the lemon juice, zest, oil and 3 T. water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they are 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.




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