Saturday, March 28, 2015

Lemon Blossoms

I tried making this recipe several years ago in my metal mini muffin tray and it was a complete disaster. Fast forward to Demarle and complete success! Can't say enough about the Demarle products!, modified

4 large eggs
1 (3.5 oz) package instant lemon pudding mix
1 (18.5-oz) package yellow cake mix
3/4 cup vegetable oil, plus 1 tablespoon for glaze
4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons water

Preheat the oven to 350°. Place Demarle Mini Muffin tray on Perforated Baking Sheet. 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 well half way. Bake for 16-17 min. Cool for 5 minutes before removing to glaze.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.

While the cupcakes are still warm, dip the cupcakes into the glaze, 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 completely, about one hour, before storing in a container with a tight-fitting lid.

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