Lemon Blossoms
The recipe Lemon Blossoms can be made in approximately 1 hour and 24 minutes. This recipe makes 60 servings with 85 calories, 1g of protein, and 4g of fat each. For 10 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe is liked by 86 foodies and cooks. Head to the store and pick up yellow cake mix, eggs, water, and a few other things to make it today. It is brought to you by Foodnetwork. It is a good option if you're following a dairy free diet. A couple people really liked this hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Squash Blossoms, Strawberry Blossoms, and Pumpkin Blossoms.
Servings: 60
Preparation duration: 12 minutes
Cooking duration: 72 minutes
Ingredients:
4 cups confectioners' sugar
4 large eggs
3 1/2-ounce package instant lemon pudding mix
1/3 cup fresh lemon juice
1 lemon, zested
3/4 cup vegetable oil
3 tablespoons vegetable oil
3 tablespoons water
18 1/2-ounce package yellow cake mix
Equipment:
oven
muffin tray
hand mixer
kitchen towels
mixing bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Spray miniature muffin tins with vegetable oil cooking spray.
3. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
4. Pour a small amount of batter, filling each muffin tin half way.
5. Bake for 12 minutes. Turn out onto a tea towel
6. To make the glaze, sift the sugar into a mixing bowl.
7. Add the lemon juice, zest, oil, and 3 tablespoons water.
8. Mix with a spoon until smooth.
9. 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.
10. Place on wire racks with waxed paper underneath to catch any drips.
11. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Nutrition Information:
covered percent of daily need
