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Lemon Blossoms Recipe

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

Contributor:  
Contributor:  
Virginia Hollenshead Devoll
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 1/2-oz.) pkg. Yellow cake mix
1 (3 1/2-oz.) pkg. instant lemon pudding mix
4 (lg.) eggs
3/4 c. vegetable oil

Glaze:
4 c. confectioner's sugar
1/3 c. fresh lemon juice
grated zest of 1 lemon
3 T. vegetable oil
3 T. water

Directions:
Directions:
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 well with an electric mixer until smooth, about 2 min (batter will be thick). Pour a small amount of batter, filling each muffin tin half way. Bake for 12 min. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, water; mix with a spoon until smooth.

With 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 hr., before storing in containers with tight-fitting lids.

Number Of Servings:
Number Of Servings:
5 dozen
Preparation Time:
Preparation Time:
10-12 minutes
Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll & the daughter of Jerry & Barbara (Chandler) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.

 

 

 

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