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Lemon Blossoms Recipe

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This recipe for Lemon Blossoms, by , is from The Supron Family 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!

Contributor:  
Contributor:  
foodnetwork.com

Category:
Category:

Ingredients:  
Ingredients:  
18 ½ ounce package yellow cake mix
3 ½ ounce package instant lemon pudding mix
4 large eggs
¾ cup vegetable oil

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

Directions:
Directions:
Preheat oven to 350 degrees

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 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, 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 1 hour, before storing in containers with tight-fitting lids.

Number Of Servings:
Number Of Servings:
5 Dozen
Preparation Time:
Preparation Time:
12 Minutes
Personal Notes:
Personal Notes:
recipe courtesy Paula Dean

 

 

 

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