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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.

Karin Olson
Added: Wednesday, June 18, 2008


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

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

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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