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"Hunger is the best sauce in the world."--Cervantes

Lemon Blossoms Recipe

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This recipe for Lemon Blossoms is from Megan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
1 (3.5 oz) package instant lemon pudding mix
1 (18.5-oz) package yellow cake mix
3/4 C. plus 3 tablespoons for glaze vegetable oil
3/4 C. water
4 C. confectioner's sugar
1/3 C. fresh lemon juice
1 zested lemon
3 tablespoons water
Directions:
Directions:
Preheat the oven to 350 °F

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, 3/4 cup oil and 3/4 cup water and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, 3 tablespoons oil and 3 tablespoons 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 one hour, before storing in containers with tight-fitting lids.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 mins

 

 

 

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