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Lemon Blossoms - Debbie McFarland

Recipe

< Picture 1 of 1 >
This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients

  • 18.5 oz pkg yellow cake mix
  • 3.5 oz pkg instant lemon pudding mix
  • 4 large eggs
  • .75 cup vegetable oil

Glaze:

  • 4 cups powdered sugar
  • .33 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tbsp vegetable oil
  • 3 tbsp water

Steps

  1. Preheat oven to 350 degrees.
  2. 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 tin half way. Bake for 12 minutes. Turn out onlt a tea towel.
  3. To make the glaze, sift the sugar into a mixing bowl. Add lemon juice, zest, oil and 3 tbsp water. Mix with a spoon until smooth.
  4. 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.
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