"But Mom": Two of the most dreadful words in the English language

Wednesday, February 9, 2011

Lemon Blossoms

I have this thing with cake.  I love it.  Not all cakes however, just certain cakes.  I also have this thing with lemons.  I L-O-V-E lemon!  I could eat lemon-y food all the time.  So, when I came across this recipe a few years ago, I thought I had finally made it to paradise.  It is lemony perfection at its best.  Thank you Paula Dean for this fabulous recipe.  Ladies and Gentlemen, I give you "Lemon Blossoms"

***Disclaimer: You cannot eat just one teeny little cupcake.  Oh no!  Take caution.  If you eat one, then you will inevitably eat another...and another...and another...and another.  Consider yourself warned!

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


  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons vegetable oil
  • 3 tablespoons water


Preheat the oven to 350 degrees F.
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.

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