LEMON BLOSSOM CUPCAKES

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LEMON BLOSSOM CUPCAKES image

Categories     Dessert     Cupcake

Number Of Ingredients 10

18 1/2 OZ YELLOW CAKE MIX
3 1/2 OZ INSTANT LEMON PUDDING
4 LG EGGS
3/4 C. VEG OIL
GLAZE:
4 C. POWDERED SUGAR
1/3 FRESH LEMON JUICE
1 LEMON, ZEST OF
3 TBSP. VEG OIL
3 TBSP. WATER

Steps:

  • PREHEAT OVEN TO 350* SPRAY PAN W/COOKING SPRAY COMBINE CAKE MIX, PUDDING, EGGS AND OIL. BLEND W/ELECTRIC MIXER ABOUT 2 MINS. FILL MUFFIN TIN HALF WAY. BAKE FOR 12 MINS. TURN OUT ONTO TEA TOWEL. MAKE GLAZE WHILE CAKES ARE BAKING. SIFT SUGAR INTO BOWL, ADD LEMON JUICE, ZEST, OIL AND WATER. MIX TIL SMOOTH. DIP CUPCAKES INTO GLAZE WHILE STILL WARM OR SPOON GLAZE OVER THE WARM CUPCAKES. PLACE ON WIRE RACK WITH WAXED PAPER UNDERNEATH TO CATCH ANY DRIPS. SET THOROUGHLY, ABOUT 1 HR., THEN STORE IN CONTAINER WITH TIGHT FITTING LIDS.

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