Monday, September 23, 2013
(originally posted 8/2009)
We're headed up north for our vacation today, so I spent yesterday baking up some treats to bring with us. I can't rave enough about these, they are fast, easy and the recipe makes a LOT! No picture, the camera is packed, will try to take one when we get there :)
I used my Pampered Chef mini tart pans and the smallest cookie scoop from my set, do not overfill or the glaze won't run over the sides as nicely.
Paula Deen’s 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
Glaze: 4 cups confectioners' sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
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.
Yield: 5 dozen