Lemon Blossoms


 This recipe serves


  • 1 18½oz yellow cake mix
  • 1 3½oz box instant lemon pudding mix
  • 4 large eggs Egg, whole, raw, fresh
  • ¾ cup vegetable oil Vegetable oil, canola
  • GLAZE Chicken, wing, frozen, glazed, barbecue flavored
  • 4 cups icing sugar
  • 1/3 cup fresh lemon juice Lemon juice, raw
  • Grated zest of 1 lemon Lemon peel, raw
  • 3 tbsp vegetable oil Vegetable oil, canola
  • 3 tbsp water Water, municipal


Step 1

Preheat oven 350F. 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. Pour a small amount of batter , filling each muffin tin uo half way. Bake for 12 minutes. Turn out onto a tea towel . Make glaze by mixing sifted icing sugar, lemon juice, zest oil and water together with a spoon until smooth. With fingers, dip the cupcakes into glaze while they are still warm, covering as much as possible. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour before storing in containers with airtight lids


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