| This recipe is liked by 0 person(s). |
|
LEMON BLOSSOMS
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 4 large | eggs |
| 3 1/2 ounce | package instant lemon pudding mix |
| 18 1/2 ounce package | yellow cake mix |
| 3/4 cup | vegetable oil |
| Glaze: 4 cups confectioners’ sugar | |
| 1/3 cup | fresh lemon juice |
| grated zest of 1 | lemon |
| 3 tablespoons | vegetable oil |
| 3 tablespoons | water |
Directions
Preheat the 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 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 one hour, before storing in containers with tight-fitting lids.
This is a Gifts from the Kitchen recipe. View all of the recipes in this feature. Also be sure to check back daily. We will be adding several never before seen recipes for you to enjoy!
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe