5 Videos | Photo: Lemon Blossoms Recipe
Ingredients
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 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
Preheat the oven to 350 degrees F.
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.
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By rtle_Dallas
DeSoto, TX
on May 14, 2013
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WOW!! These are wonderful. I used cupcake liners so I didn't have a problems with them breaking up on me at all. Instead of dipping them into the glaze, I used a spoon and drizzled the glaze over them and then went back and drizzeled some more. The batter was thick but instead of adding a couple of tablespoons of water as some have suggested, I added a couple of tablespoons of lemon juice instead. These are a must try. Do not be afraid they are simple to make and I used a regular cupcake muffin tin. These are wonderful.
By adgal715_6229810
Tulsa, OK
on April 26, 2013
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Wonderful! I discovered what everyone meant by it being a bit messy, but I didn't have too bad of time. I used a regular aluminum mini muffin pan and I will be getting a non-stick one because they did stick a bit. Crisco works best. This batter is VERY thick, so I put it in a piping bag fit only with a coupler and piped the batter in the wells.. Do NOT go anymore than halfway up because they rise quickly. DO let them brown a little more than you think you should. If the glaze is too thick, thin it a little. I used a little fresh lemon juice in it if it was getting too gummy. Glaze with your fingers and use a fairly deep bowl to dunk easier. I would start with the top of the cake and stick it in as far as it would go and lift (slowly because it can sometimes pull the cake in half, then turn in over and dunk the bottom and put it on the rack sitting in a sheet pan lined with wax or parchment paper. They dry quickly. Love them!
By gamatsmiles
on April 09, 2013
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i cut back a little on the lemon...over all an amazing recipie
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