The glaze, a mixture of powdered sugar, fresh lemon juice, zest, oil, and water, adds a glossy finish and an extra layer of indulgence. As each blossom is dipped and coated, it becomes a work of art, capturing the essence of sunny citrus groves.
Ingredients:
- 1 package yellow cake mix
- 1, 3.5 oz package instant lemon pudding
- 4 eggs
- ¾ cup vegetable or canola oil
Glaze:
- 4 cups powdered sugar
- ⅓ cup fresh lemon juice
- Grated lemon zest of one lemon
- 3 Tbs vegetable or canola oil
- 3 Tbs water
Directions:
- Preheat oven to 350°. Coat a miniature muffin pan with non-stick cooking spray.
- In a large bowl, combine cake mix, lemon pudding mix, eggs, and oil. Blend with an electric mixer for two minutes.
- Spoon 1 Tbs of the mixture into each muffin cup. Bake for 12 minutes.
- Turn blossoms onto a towel when you remove the pan from the oven.
- To prepare the glaze, sift powdered sugar in a medium bowl. Add lemon juice, zest, oil, and water, and mix until smooth.
- Dip warm blossoms into the glaze, coating as much as possible.
- Place blossoms on wire racks with waxed paper underneath to catch drips.
- Let the glaze set thoroughly before serving or storing in an airtight container.
You can also add small pieces of candied fruit right after glazing.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 mini cakes