Lemon Blossoms – Mini sweet, lemony treats dunked in a lemon powdered sugar glaze…perfect for a party, shower, or just because.
So today is the big day! My family and I are off to Disneyworld! This has been a trip MONTHS in the making. My kids did not know anything. I mean ANYTHING! Do you know how hard it is to pack in secret? My kids follow me around everywhere, so this was not an easy task. Finally, my husband took everyone to my sisters to swim. I had 3 uninterrupted hours to think and get things ready. It wasn’t just packing clothes and swimsuits, but I was packing a huge box of goodies for the big surprise reveal this morning. Oh yeah, and we had a dance recital along with rehearsals this weekend too.
Needless to say I’m tired and ready for a vacation…not that Disneyworld will be a relaxing trip in anyway.
So while I’m away I leave you with these little jewels…
It is really hard not to eat several of these little mini treats! You kind of find yourself thinking that because they are so small, one more can’t hurt…and then you realize you’ve eaten like six of them.
These lemon blossoms come from one of my favorite cookbooks, Paula Deen and Friends. They are perfect to serve at showers because they are just so dainty. And of course, the most important thing…they are easy!
What Ya’ll Need:
1 (18 1/2 oz) package yellow cake mix
1 (3 1/2 oz) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
How to make it :
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 1 hour, before storing in containers with tight-fitting lids.