"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Blossoms Recipe

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This recipe for Lemon Blossoms, by , is from The Craigmiles/Glowczwski 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:  
Cathy Craigmiles

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 oz.) package yellow cake mix
1 (3 oz.) package instant lemon pudding mix
4 large eggs
c. oil
cooking spray

Glaze:
4 c. powdered sugar
⅓ c. fresh lemon juice
2 lemons, zested
3 T. oil
3 T. water

Directions:
Directions:
Preheat oven to 350F.
Spray muffin tins with cooking oil spray. Combine 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 and place on wire rack. To make glaze, put powdered sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 T. water. Mix with a spoon until smooth. With fingers dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible or spoon the glaze over the warm cupcakes, turning them to completely coat. Place back on wire rack with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before serving. Store in air tight container.

Number Of Servings:
Number Of Servings:
5 dozen
Preparation Time:
Preparation Time:
12 minutes

 

 

 

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