Spring is in the air and so is my craving for all things lemon. I almost wanted to change the name of this dessert from Lemon Blossoms to Lemon Poppers because that is exactly what ends up happening. They are the perfect, bite-size snack you just want to pop in your mouth over and over! I made these over the weekend for a baby shower (more to come on that next week) and they were so good. I have only previously made them on one other occasion, but with my lemon craving, I had been thinking about them nonstop! This is a simple recipe that uses a boxed cake mix and a few other ingredients. After the mini cakes have baked, they take a nice dip in a lemon icing for more lemon flavored goodness! If you are still trying to plan out your Easter menu, consider adding this recipe as a dessert, you won't be disappointed!
Have a wonderful Easter holiday!
18.5 oz package yellow cake mix
3.5 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup water
For the Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, oil and water 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.
Source adapted from: www.foodnetwork.com/paula-deen