Lemon Blossoms

As I prepared for the Second Contract with DCL, I was running around trying to finish all the things I wanted to do with my vacation. One of them was to make these Lemon cupcakes, a Paula Dean recipe. I love lemon desserts so I was quite excited to dig into this one. I got all the ingredients earlier in the week and then realized we had no lemon, so that one was a no go. The week flew by and all the sudden it was a day before I was supposed to leave at 5 am for my flight. The recipe called for four eggs and of course we only had three. So I looked up egg substitutes and used 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil. BAM! I had finished packing and this was the last thing to do on list. So at 10:30 the night before I was meant to leave I was baking these little rascals with the help of my best friend.

 

This recipe came out SO GREAT. Super easy and they were tasty with and without the glaze.

 

PAULA DEEN’S LEMON BLOSSOMS
1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that’s what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners’ sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water
Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I’ve never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.
In a medium bowl, sift confectioners’ sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

 

Thanks for this AWESOME recipe.

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