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Lemon Blossoms Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 dozen Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
5 dozen Servings
$ /Serving

Lemon Blossoms Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 dozen Servings
$ /Serving

Ingredients

  • 4 large eggs
  • 1 (3.5-oz) package instant lemon pudding mix
  • 1 (18.5-oz) package yellow cake mix
  • 3/4 cup vegetable oil, plus 3 tablespoons for glaze
  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • grated zest of 1 lemon
  • 3 tablespoons water

Preparation

Preheat the oven to 350 degrees.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and 3/4 cup 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, 3 tablespoons 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.

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Preparation

Preheat the oven to 350 degrees.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and 3/4 cup 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, 3 tablespoons 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product