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Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 18-1/2 ounces, weight Box Yellow Cake Mix
- 3-1/2 ounces, weight Box Lemon Pudding Mix
- 5 Tablespoons Lemon Zest (divided Use)
- 4 Farm Fresh Eggs Or Store Bought
- 3/4 cups Plus 3 Tablespoons, Canola Oil, Divided Use
- 3/4 cups Fresh Lemon Juice, Divided
- 4 cups Confectioners Sugar
- 1/4 cups Water
Method
- Preheat oven to 350 F.
- Combine cake mix, pudding mix, 2 tablespoons of the lemon zest, eggs, 3/4 cup of the oil, and 1/4 cup lemon juice in the bowl of your stand mixer. Mix until just combined, about 2 minutes.
- Spray mini-muffin tins with cooking spray (recipe makes 48 mini-muffins or more), and fill the wells half full with batter.
- Put pans into the oven and bake for 12-15 minutes (keep an eye on them-since they are mini muffins they bake quickly) or until a toothpick inserted in the center of one comes out clean. Remove pans from oven.
- Immediately turn them out of the pans onto a tea towel.
- While the blossoms are baking, make the glaze. In a medium-sized bowl mix to combine the confectioners' sugar, water, remaining 3 tablespoons lemon zest, remaining 1/2 cup lemon juice and remaining 3 tablespoons canola oil.
- As soon as they come out of the oven and they are out of the pans, dip them top down in the glaze (or completely submerge them if desired). Then put them on cooling racks with paper towels underneath to catch the glaze drippings. Let glaze harden for an hour before bagging them. Can be stored at room temperature.
