Best Paula Deens Lemon Blossoms Recipes

LEMON BLOSSOMS (PAULA DEEN)

Steps:

• Preheat the oven to 350°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. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
• Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
• Make the glaze while the cakes are baking. 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.

LEMON BLOSSOMS

Steps:

• Preheat oven to 350 degrees. (325 for dark, non-stick pan)
• Spray mini muffin tins.
• With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
• Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
• Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
• For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
• While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
• Using a spoon, drizzle more glaze over blossoms, if desired.
• Let set for 1-2 hours. Store in airtight container.
• This recipe works great if you want to make them a day ahead too!
• Makes 4 dozen

PAULA DEEN'S LEMON BLOSSOMS

Steps:

• 1. Preheat oven to 350 degrees. Spray mini 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. the batter will be thick. Pour a small amount of batter, fill in each muffin tin half way. A small cookie scoop is the perfect thing to make them a uniform size.
• 2. Bake for 12 minutes, I baked four dozen at a time so it took a little longer- be sure to reverse places in the oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm. Turn out onto a tea towel.
• 3. Make glaze while the cakes are baking, Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons of water. Mix with a spoon until smooth.
• 4. With your fingers, dip the cupcakes into the glaze while they are still warm covering as much of the cake as possible, or spoon glaze over the warm cupcakes turning them to completely coat. Place on wire racks with waxed paper underneath to catch drips.
• 5. Let glaze set thoroughly, about 1 hr, before storing in containers with tight fitting lids.