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Foodie Weekend

It's Lemon Blossoms Y'alll

Sweet little dough blossoms of lemony goodness, 


dipped into a lemon glaze.

Hope you have a sweet tooth, lets get baking. 

All you need is a yellow cake mix, I used a vanilla mix, a box of instant lemon pudding mix, some eggs, oil, y'alll. For the glaze get some powdered sugar, lemon juice, water and oil. 

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...

 spoon scale, to measure out a couple of ounces of flour. 

I use it so much. It's really handy for weighing out a few ounces of something or another and you don't have to get out the kitchen scale. 

Now add the pudding mix, 


and oil. 

Blend well until smooth. 

Put a small amount of batter in muffin tin, about half way. 

Bake in a 350* oven for about 12 minutes then, 


turn out 


onto a tea towel. 

While the blossoms are baking, make the glaze by mixing the powdered sugar with the

lemon juice, oil and water. 

Dip the blossoms in the glaze and place on a rack over a pan or waxed paper to drain. 

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. 

Perfect little two bite treat, or one bite if no one is looking ;-)

So here's the recipe Y'all thanks to Paula Deen. 

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Lemon Blossoms


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.

Recipe courtesy

Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min


Serves:5 dozen

Notes:  Paula Deen

** Exported from Now You're Cooking! v5.84 **

And that's that