Mohamed Shili This easy lemon blossom recipe by Paula Deen is perfect for a quick, sweet treat. These mini cakes are soft, zesty, and coated in a tangy lemon glaze that melts in your mouth. With simple ingredients like cake mix and pudding, you’ll have a delightful dessert in no time—perfect for any gathering!
Ingredients Needed:
- 4 large eggs
- 1 (3.5 oz) package instant lemon pudding mix
- 1 (18.5-oz) package yellow cake mix
- 3/4 cup plus 3 tablespoons for glaze vegetable oil
- 3/4 cup water
- 4 cups confectioner’s sugar
- 1/3 cup fresh lemon juice
- 1 zested lemon
- 3 tablespoons water
How To Make Lemon Blossoms?
- Preheat the oven to 350°F (175°C): Prepare miniature muffin tins by spraying with vegetable oil spray.
- Mix the batter: Combine the cake mix, pudding mix, eggs, 3/4 cup (180ml) oil, and 3/4 cup (180ml) water in a bowl. Blend with an electric mixer on medium speed until smooth, about 2 minutes.
- Fill and bake: Pour batter into muffin tins, filling each halfway. Bake for 12 minutes, then turn them out onto a tea towel to cool.
For the Glaze:
- Prepare the glaze: In a mixing bowl, sift the confectioner’s sugar. Add lemon juice, zest, 3 tablespoons of oil, and 3 tablespoons of water, stirring with a spoon until smooth.
To Glaze the Blossoms:
- Coat with glaze: Dip each warm cupcake into the glaze, covering as much as possible, or spoon the glaze over each one, turning them to coat completely.
- Set and cool: Place the glazed blossoms on wire racks lined with waxed paper to catch drips. Allow the glaze to set fully, about one hour, before storing them in airtight containers.
Recipe Tips:
- Use Room-Temperature Eggs: Room-temperature eggs mix better and give a lighter texture, so take them out of the fridge about 30 minutes before starting.
- Don’t Overfill Muffin Tins: Fill each muffin tin halfway to avoid overflowing and ensure even baking.
- Sift the Confectioner’s Sugar for the Glaze: This helps create a smooth, lump-free glaze that coats the cakes evenly.
- Glaze While Warm: Dip the cupcakes in glaze while warm for better absorption and a perfectly coated finish.
- Let the Glaze Set Completely: Allow the glaze to harden for at least an hour before storing to avoid a sticky mess.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lemon Blossoms cool to room temperature. Then, place them in an airtight container and refrigerate for up to 5 days to keep them fresh.
- Freeze: Allow the Lemon Blossoms to cool completely before freezing. Arrange them in a single layer in a freezer-safe container and freeze for up to 3 months. To serve, thaw them at room temperature for about an hour.
Nutrition Facts:
Serving Size: 1 mini muffin (20g)
- Calories: 90
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 100mg
- Potassium: 20mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 1g
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Paula Deen Lemon Blossoms
Description
This easy lemon blossom recipe by Paula Deen is perfect for a quick, sweet treat. These mini cakes are soft, zesty, and coated in a tangy lemon glaze that melts in your mouth. With simple ingredients like cake mix and pudding, you’ll have a delightful dessert in no time—perfect for any gathering!
Ingredients
Instructions
- Preheat the oven to 350°F (175°C): Prepare miniature muffin tins by spraying with vegetable oil spray.
- Mix the batter: Combine the cake mix, pudding mix, eggs, 3/4 cup (180ml) oil, and 3/4 cup (180ml) water in a bowl. Blend with an electric mixer on medium speed until smooth, about 2 minutes.
- Fill and bake: Pour batter into muffin tins, filling each halfway. Bake for 12 minutes, then turn them out onto a tea towel to cool.
- Prepare the glaze: In a mixing bowl, sift the confectioner’s sugar. Add lemon juice, zest, 3 tablespoons of oil, and 3 tablespoons of water, stirring with a spoon until smooth.
- Coat with glaze: Dip each warm cupcake into the glaze, covering as much as possible, or spoon the glaze over each one, turning them to coat completely.
- Set and cool: Place the glazed blossoms on wire racks lined with waxed paper to catch drips. Allow the glaze to set fully, about one hour, before storing them in airtight containers.
For the Glaze:
To Glaze the Blossoms:
Notes
- Use Room-Temperature Eggs: Room-temperature eggs mix better and give a lighter texture, so take them out of the fridge about 30 minutes before starting.
- Don’t Overfill Muffin Tins: Fill each muffin tin halfway to avoid overflowing and ensure even baking.
- Sift the Confectioner’s Sugar for the Glaze: This helps create a smooth, lump-free glaze that coats the cakes evenly.
- Glaze While Warm: Dip the cupcakes in glaze while warm for better absorption and a perfectly coated finish.
- Let the Glaze Set Completely: Allow the glaze to harden for at least an hour before storing to avoid a sticky mess.
Paula Deen Lemon Blossoms
