Lemon Blossoms

This yummy recipe is a Paula Deen recipe. I made this during the past year for a tea for cancer survivors. This is a very yummy and fragrant dessert. The serving size is 3 mini blossoms which is a very satisfying amount. I would make this again for a gathering to be enjoyed.


Lemon Blossoms
(Weight Watcher points per serving (3 blossoms) is 8 points)

Ingredients

1 (18 1/2 oz) package yellow cake mix
1 (3 1/2 oz) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:

4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 Tablespoons vegetable oil
3 Tablespoons water

Directions:

Preheat the oven to 350 degrees F.

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 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.

Makes 5 dozen cakes.

Enjoy,
Patti