Monday, May 2, 2011

Lemon Blossons


Tried this recipe for the first time after my friend, Krystal found out about my addiction with lemons!  She was so sweet to share this with me courtesy of Paula Deen!  After sampling, Krystal's cupcakes, I knew I was in-love...so was Austin!  You'll love the tartness and sweetness of these blossoms... bet you can't just have one~


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 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 thecake 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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