Sweet little dough blossoms of lemony goodness,
dipped into a lemon glaze.
Hope you have a sweet tooth, lets get baking.
You will also need a mini muffin tin, I'd recommend two as this makes 5 dozen blossoms. I have only one tin and it's a pain to clean, respray and fill the same tin repeatedly.
The cake mix I used is Trader Joe's vanilla cake mix. It's a 16 oz mix and the recipe calls for an 18 oz mix so I got out my trusty little...
Bake in a 350* oven for about 12 minutes then,
onto a tea towel.
The recipe calls for dunking the whole blossom in the glaze, I did that the last time I made them and while they were delicious, they were a little too messy for me so I just dip the tops and let set.
So here's the recipe Y'all thanks to Paula Deen.
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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.
Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
Notes: Paula Deen
** Exported from Now You're Cooking! v5.84 **
And that's that