Holiday Tasting Party Recipes

RECIPE NAME: LEMON BLOSSOMS

INGREDIENTS:
18 ½ ounce package yellow cake mix
3 ½ ounce package instant lemon pudding mix
4 large eggs
¾ cup vegetable oil

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

HOW TO MAKE THIS:
Preheat oven to 350 degrees
Spray miniature muffin tins with vegetable oil cooking spray.
Combine the cake mix, pudding mix, eggs and oil. 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 into a tea towel.
To make 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 are 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.
Yields 5 dozen.

MY NAME: Sandy Emsoff