Lemon Blossoms



Ingredients

Cake

  • 1 box of yellow cake mix (18.5)
  • 1 package lemon instant pudding (3.5 oz)
  • Zest of 1 lemon
  • 4 eggs
  • 3/4 C vegetable oil

Glaze *

  • 4 C confectioner's sugar
  • 1/2 C lemon juice
  • Zest of 1 lemon
  • 2 tbls vegetable oil
  • 2 tbls water

Directions

  1. Combine cake mix, pudding, zest, eggs and oil in mixer, and mix until combined, about 2 minutes
  2. Spray a mini-muffin tin with butter spray, and fill the wells half full with batter. This recipe makes 48 mini-muffins, and uses 2 pans
  3. Bake in a pre-heated 350F oven for 12-15 minutes
  4. Turn out immediately on a tea towel
  5. In the meantime, make the glaze, combining all glaze ingredients together
  6. Dip the blossoms, either by covering completely, or by dipping the tops (*double the glaze recipe if you want to completely cover all blossoms)
  7. Let glaze harden for an hour before putting away
  8. Can store at room temperature