I love minis.
They are just little, tiny get-in-my-mouth, one-bite, poppable pieces of fun. Say that 5 times fast.
One of my favorite mini items are Lemon Blossoms. My very first college friend Sloan lived very close to where we attended school and she would go home frequently or her parents would come see her (I mean us. I got invited on the regular.). On this weekends home, Sloan would return to the dorms with tupperware containers full of delicious homemade treats from her mother’s kitchen. Oh how I looked forward to seeing what she would bring back! I loved most anything that came in those containers, but I have to say, my personal favorite were the Lemon Blossoms. But, I am a sucker for just about anything lemon.
Sloan’s mom was kind enough to share the recipe and I have been hooked on them for these past 8 years. Wow! Can’t believe it’s been 8 years…
So, here we go!
Mrs. Cathy’s Lemon Blossoms
Yield: 60 mini cupcakes
These are honestly the simplest little things, very humble, but I promise, they will be gone before you know it! Always the first to go on any spread!
For the cake:
- 1 box yellow cake mix (I use Duncan Hines Butter Golden Recipe… I think it’s the moistest)
- 1 box Instant Lemon Pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
For the glaze:
- 4 cups confectioners sugar
- 1/3 cup freshly squeezed lemon juice (very important!)
- zest of 1 large lemon
- 2 tablespoons vegetable oil
- 2 tablespoons water
1. Preheat the oven to 35o degrees.
2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until nice and smooth, about 2 minutes.
This is a dump it all in and mix kind of recipe. I heart those.
Gorgeous, yellow, sunshiney batter! I am going to be perfectly honest with you. I could eat it as is. With a spoon.
3. Spray your mini muffin pans fairly well, we don’t want these bad boys to stick! I may have learned that lesson from personal traumatic experience. Spoon a small amount of batter, filling each muffin tin a little over half way, but not to the top. Try to make them all of uniform size.
And into the oven we go!
Bake for 12 minutes until cooked through and the tops are a light golden color. Turn out onto a cooling rack and cool slightly before icing.
4.To make the glaze, whisk the sugar in a mixing bowl. This will create a much smoother icing. Add the lemon juice, zest, oil, and water. Mix with a whisk until smooth. Make sure it’s not too thick or too thin. You want it to be pourable without being liquidy.
All set up and ready to ice!
Here’s a tip: Place on wire racks with waxed paper underneath to catch any drips. Trust me, I have been known to thoroughly enjoy the icing drips off the wax paper or parchment. It’s a baker’s reward.
5. There are several different ways to glaze, but no right or wrong. 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 (my method), or spear the base of the cupcake with a fork and dip the cake head first into the glaze. The most important thing is that the majority of the cake is dripping in glorious lemon icing.
6. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
These baby cakes are best the day of , but will keep in air-tight containers for 2-3 days.
What’s your favorite mini? Share it with me!