Katie, sorry it took me so long. Are these what you were talking about?
Lemon Blossoms
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins (well) 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.
**Make sure glaze is ready by the time the cakes come out of the oven. Works out best that way. :)
2 comments:
Thanks for posting this; I have been wanting to make these too. The recipe I originally mentioned was for a lemon cookie. Maybe it was a Martha Stewart one? You made them right before we all moved if I recall correctly. I just have a random memory of them being so good- I wish I remembered more details!
Why is this the first I've heard of this blog? What a great secret! Blame the Bailey's...who linked us to the Bybee's...and then I started poking around. It all looks so yummy, I want to start baking right now! Miss you all.
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