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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Blossoms Recipe

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This recipe for Lemon Blossoms is from Food Fixin's from the Waldrop-McKenzie Family's Hearts, Homes & Heritage, 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:  
18.5 oz. Package Yellow Cake Mix
3.5 oz. Package Instant Lemon Pudding
4 Large Eggs
¾ Cup Vegetable Oil


Glaze:
4 Cups Confectioner's Sugar (sifted)
⅓ Cup Lemon Juice (fresh or bottled)
1 Lemon (zested)
3 Tablespoons Water
3 Tablespoons Vegetable Oil
Directions:
Directions:
1. Preheat oven to 350º.
2. Spray mini muffin tins with cooking spray.
3. Combine cake mix, pudding mix, eggs, and oil. Blend well with electric mixer until smooth.
4. Pour 1 tablespoon filling in each tin.
5. Bake 12 minutes.
6. Turn out onto tea towel.
7. Prepare glaze: Combine sugar, juice, zest, oil, and water. Mix until smooth.
8. With finger dip cupcake into glaze while still warm, covering as much of the cake as possible.
9. Place on wire rack with wax paper underneath to catch drips.
10. Let glaze set about 1 hour.
Personal Notes:
Personal Notes:
Note: Store in container with tight lid.
This recipe was shared with Dean by her friend Betty Faulk.

 

 

 

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