Sunday, December 30, 2007

Lemon Blossoms

My cousin made these for our annual Christmas Eve get-together and they are delicious! I made them as soon as I could get my hands on the recipe. They are so easy and take ingredients that I usually have in my food storage anyway!

**Warning: These are very addictive!**

Lemon Blossoms
Recipe courtesy of Paula Deen Food Network

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

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 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.

**Note: I didn't have any lemon's to zest, so I just added about a tablespoon more of lemon juice to the glaze and it was plenty lemony**

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