"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

LEMON BLOSSOMS Recipe

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This recipe for LEMON BLOSSOMS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cookies:
1 (18 1/2 oz.) Yellow Cake Mix
1 (3 1/2 oz.) Instant Lemon Pudding Mix
4 Large Eggs
3/4 Cup Vegetable Oil

Glaze:
4 Cups Confectioner's Sugar
1/3 Cup Fresh Lemon Juice
1 Lemon (zested)
3 Tbsp. Vegetable Oil
3 Tbsp. Water

Directions:
Directions:
Cookies:
Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil; blend well with an electric mixer until smooth, about 2 minutes. Fill each muffin tin halfway. (do not fill more than half way)
Bake at 350 for 12 minutes. Turn out onto a tea towel.

Glaze:
Sift the powdered sugar into a mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.

With fingers, dip the "cupcakes" into the glaze while they're still warm, covering completely. (top, bottom and sides) Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in airtight containers.

Number Of Servings:
Number Of Servings:
Yeild: approx. 5 doz.

 

 

 

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