Lemon Blossoms

I think all people should have a few recipes that they repeatedly make and feel confident making.  For me, these lemon blossoms are one of those recipes.  Every time I make these little bundles of goodness, they are a hit and I end up getting multiple requests for the recipe.  They are simple to make, moist and, most importantly, delicious.  I think they are perfect for almost any occasion, and the recipe makes a lot so they are great to make for parties, get-togethers, tailgating, etc.

I have also changed this recipe by using chocolate cake mix and chocolate pudding instead of lemon.  They were wonderful too and quite honestly tasted like the chocolate Munchkins from Dunkin Donuts. 



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

1 lemon, zested

3 tablespoons vegetable oil

3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tin(s) with 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 approximately half way. Be sure not to fill them up too much otherwise they will be difficult to get out. Bake for 12 minutes. Immediately turn out onto a tea towel or carefully remove by running a knife around the edges and lifting out.

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.

Yield: 5 dozen


Source: Paula Deen