paula deen's lemon blossoms
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Shared at our Feb 18th Curious Cuisiners meeting by Betty Ellis
(1 rating)
yield
60 serving(s)
prep time
1 Hr 30 Min
cook time
15 Min
method
Bake
Ingredients For paula deen's lemon blossoms
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1 pkgyellow cake mix
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3 1/2 ozlemon pudding mix
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4large eggs
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3/4 cvegetable oil
- GLAZE
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4 cpowdered sugar
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1/3 cfresh lemon juice
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1lemon, zest of
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3 Tbspvegetable oil
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3 Tbspwater
How To Make paula deen's lemon blossoms
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1Preheat oven to 350 degrees. Spray mini 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. the batter will be thick. Pour a small amount of batter, fill in each muffin tin half way. A small cookie scoop is the perfect thing to make them a uniform size.
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2Bake for 12 minutes, I baked four dozen at a time so it took a little longer- be sure to reverse places in the oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm. Turn out onto a tea towel.
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3Make glaze while the cakes are baking, Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons of water. Mix with a spoon until smooth.
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4With your fingers, dip the cupcakes into the glaze while they are still warm covering as much of the cake as possible, or spoon glaze over the warm cupcakes turning them to completely coat. Place on wire racks with waxed paper underneath to catch drips.
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5Let glaze set thoroughly, about 1 hr, before storing in containers with tight fitting lids.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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