February 21, 2011

Lemon Blossoms

Pucker Up!!!!  I have to give credit where credit is due.  This is a Paula Deen recipe.  Need I say more?   I absolutely LOVE ANYTHING LEMON.  I almost made myself sick on these I love them so much.  My mouth waters just writing down the recipe.  I especially love the glaze really tart.  Meyer lemons work really well for tartness.  If you love lemon, give these a try.

Mini Cakes:
1 Yellow cake mix
3 1/2 oz. 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 tbls. vegetable oil
3 tbls. water

Preheat oven to 350 degrees
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 tbls. water.  Mix with a spoon until smooth.

With fingers, dip the cakes 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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