Thursday, December 16, 2010

Giveaway and Lemon Blossoms

This has been a really hectic week! I have been busy since I got home from work today baking Lemon Blossoms for my daughters employees Christmas Party tomorrow.

Lemon Blossoms are so good and lemony. They're time consuming to make only because you bake them in miniature muffin pans so they're practically bite-size. But other than that they are easy-peasy to make.

And they're fun. I've never been much of a baker but this Christmas Season I've been doing a little more than I ever have and I'm finding it really therapuetic. It's just me, my thoughts and a lot of sugar :-D

Before I post the recipe for these delicious little nuggets of lemony goodness I want to remind everyone to go and enter my giveaway for the $65.00 gift certificate to CSN Stores. Just click HERE to get the details on how to enter.

Well, I'm off to brush my little teethies and read a little bit more of my Apolo Ohno book before I head off to dreamland. (I know...teethies is not a real word, humor me please!)

Lemon Blossoms

18 1/2-ounce package yellow cake mix (Because of what I had on hand, I used a lemon cake mix instead of a yellow one. Still very good!)
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
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 half way. Bake for 8 minutes, or until edges are golden brown. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

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, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Linking up to Foodie Friday at Designs by Gollum. Go check out lots of other great recipes and holiday ideas! 


  1. Yummy, Yummy, Yummy. You just gave me the recipe for my potluck on Sunday. I love lemony things, especially in cake form. Can't wait to try these out. YUM!

  2. Hi Alicia,
    Your Lemon Blossoms look so good. Thank you for sharing your recipe and you have a great week end!

  3. Hi Alicia, thank you for your visit and sweet comment. I appreciate it so much.

    I enjoyed your post AND your humor very much. Humor is a good thing. The lemony tiny cakes look delicious. How nice of you to make them for your daughter. I like the recipe and I do have small muffin pans.

    Happy baking and happy holiday fun to you and yours.
    Hugs, Jeanne

  4. Those look fabulous and I love lemon. I'll definitely have to bookmark this recipe.

  5. I made lemon cupcakes yesterday too...but I have to be honest that I made them from a lemon cake mix. I will have to try it with pudding mix, everyone tells me its so much tastier :)


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