Lemon Blossoms

From Hemphill Family Cookbook
Jump to: navigation, search
Lemon Blossoms
Submitted by: Thomas Hemphill

 Prep Time: 30 minutes
 Cook Time: 12 minutes
 Servings: 4-5 dozen


Ingredients:


  • 18 1/2oz yellow cake mix
  • 3 1/2oz instant lemon pudding
  • 4 large eggs
  • 3/4 cup vegetable oil

Glaze

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


Directions:


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.