Lemon Blossoms -- my version of Paula Deen's recipe

   

 I saw Paula Deen make these on her cooking show and immediately downloaded the recipe. However, I prefer to make my own cake mixes so that’s what I always use when recreating her recipe . . . but I have yet to come up with a homemade lemon pudding mix so I do rely on the commercial product for that particular ingredient.

     These little lemon cakes literally bloom in your mouth – they are light, yummy and a nice addition to any sweet tray.

Lemon Blossoms    Makes 4 to 5  dozen mini cakes

1 (18 ½ -oz. pkg. yellow cake mix ( I use homemade cake mix)

1 (3 ½ -oz.) pkg. instant lemon pudding mix

4 large eggs

¾ cup vegetable oil (I use canola)

Glaze:

4 cups powdered sugar

⅓ cup fresh lemon juice (juice of 1 large lemon)

1 lemon, zested

3 tablespoons vegetable oil (I use canola)

3 tablespoons water

1. Preheat the oven to 350°.  Spray miniature muffin tins with cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
   
3. Pour a scant tablespoon of batter into each muffin tin (should be about half full when mixture settles.

   

   Note -- the batter is quite thick!

4. Bake for 10 to 12 minutes.
5. Let cool slightly and then turn out onto a tea towel (run a kitchen-type knife around the edges if needed).

   

   Note -- the cakes sink slightly in the center. Fill in the depression with extra lemon glaze.

6. To make the glaze — sift the sugar into a mixing bowl.
7. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix until smooth.
   
8. 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.
9. Place on wire racks with waxed paper underneath to catch any drips.

   

   Fill in the slight depression with extra glaze.

10. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

    

    Lemon Blossoms make a nice addition to any sweet buffet. Here they are pictured with individual Fudge Cakes (watch for this upcoming recipe post.)

Recipe without photos . . .

Lemon Blossoms    Makes 4 to 5  dozen mini cakes

1 (18 ½ -oz. pkg. yellow cake mix ( I use homemade cake mix)

1 (3 ½ -oz.) pkg. instant lemon pudding mix

4 large eggs

¾ cup vegetable oil (I use canola)

Glaze:

4 cups powdered sugar

⅓ cup fresh lemon juice (juice of 1 large lemon)

1 lemon, zested

3 tablespoons vegetable oil (I use canola)

3 tablespoons water

1. Preheat the oven to 350°.  Spray miniature muffin tins with cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
3. Pour a scant tablespoon of batter into each muffin tin (should be about half full when mixture settles.
4. Bake for 10 to 12 minutes.
5. Let cool slightly and then turn out onto a tea towel (run a kitchen-type knife around the edges if needed).
6. To make the glaze — sift the sugar into a mixing bowl.
7. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix until smooth.
8. 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.
9. Place on wire racks with waxed paper underneath to catch any drips.
10. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.