Lemon Blossoms
Super zippy and lemony mini muffin cakes with a deliciously crackly glaze. Both easy and magical because they will vanish immediately. Grab a box of lemon pudding and yellow cake mix and you're half way there! Got this recipe from Paula Deen back when she had her show on the Food Network! Perfect for spring, Easter, bridal showers, or baby showers!
Ingredients
Lemon cakes
- 15.25 oz Yellow cake mix
- 3.4 oz Lemon pudding mix
- 4 Eggs
- 3/4 cup Vegetable oil
Lemon icing
- 4 cups Powdered sugar sifted
- Zest of one lemon
- 1/3 cup Freshly squeezed lemon juice
- 3 tbsp Water
- 3 tbsp Vegetable oil
Instructions
Lemon cakes
- Preheat oven to 350°F / 175°C. Grease a mini muffin tin with non-stick spray. In addition, line a cooling rack with wax paper.
- Combine yellow cake mix, lemon pudding mix, four eggs, and 3/4 cup vegetable oil in a large bowl. Beat with a hand mixer until well mixed, about 30 seconds on medium speed.
- Fill the muffin tin about half way up. A tablespoon-sized cookie dough scoop is very helpful!
- Bake for 12-14 minutes.
- While cakes are baking, prepare the icing.
- Allow cakes to cool slightly (about 3-5 minutes) and then turn out of the pan. Carefully using your fingers, dip the muffins into the glaze. Place glazed muffin on the wax paper-lined cooling rack.
- Allow them to set for one hour before serving. This allows the icing to harden.
Lemon icing
- Sift powdered sugar in a large bowl. Add lemon zest, fresh lemon juice, water, and vegetable oil. Stir together with a whisk so there are no lumps.