The Best lemon blossom Cupcake Recipe You'll Ever Find
The Best lemon blossom Cupcake Recipe You'll Ever Find
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Lemon Blossoms
If you love lemon as much as I do, y'all are going to love these yummy little lemon blossoms. They are the perfect little bites of cake, covered in a absolutely addicting lemony glaze. These are great to take for church potlucks, family gatherings or any party, really they're great anytime!! The best part is, with a few simple ingredients, you can make these in an afternoon. So y'all come on the kitchen with me and we'll make these together!
For the cakes:
1- 18.5 oz package, lemon cake mix
1-3.5 oz package, lemon instant pudding mix
4- large eggs
3/4-cup vegetable oil
zest of 2 lemons
Glaze:
4-cups- powdered sugar, sifted
1/3-cup- freshly squeezed lemon juice
zest of 1 lemon
3-TBSP-vegetable oil
3-TBSP- water
Preheat your oven to 350 degrees. Spray your mini-muffin pan with cooking spray and set aside.
Combine the cake mix, pudding mix, eggs, oil and lemon zest, in a large bowl and blend with a stand mixer, hand mixer, or even a whisk, for about 2 minutes.
With 2 spoons, or a small scoop, place a small amount of batter in each muffin cup, filling each cup about 1/2 full. Bake for 12-14 minutes, or until lightly browned. Remove from the oven and let cool in the pan for about 2-3 minutes, then turn out the cakes onto a cooling rack or a towel to cool completely. Repeat with remaining batter until all the cakes are baked and cooled.
For the Glaze:
In a large bowl, place the sugar, lemon juice, zest, oil and water and mix until combined. This should be relatively runny, so you can dip the cakes.
With clean fingers, or a fork--if you don't like to play in the glaze like I do--dip the cakes, one at a time, into the glaze, turning to coat all the surfaces. Remove from glaze and allow some of the glaze to drip before placing on a cooling rack to set. I sit my cooling rack in a rimmed baking sheet to catch the excess glaze. Repeat with all the cakes, until they are all coated in that delicious lemony glaze. I'm serious y'all, I could drink that glaze, it's that good. When all the cakes are glazed, allow them to sit so the glaze can harden. Then you can store in an air-tight container. I'm not sure how long they will keep, they only last a few days at my house.
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Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
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Lemon Spritz Cookies
Lemon Spritz Cookies
2 cups butter softened
1 1/4 cups sugar
2 eggs
grated peel of one lemon
2 tsp of lemon juice
1 tsp vanilla
5 1/4 cups all purpose flour
1/4 tsp salt
Coloured sugar for decorating
In a large mixing bowl combine butter,sugar,eggs, vanilla, lemon juice and grated peel. Mix well. Add flour and salt and blend.
Using a cookie press, place cookies on an ungreased cookie sheet. Bake at 375 F for 5-7 minutes. They burn fast, use a timer! Remove when edges just, just start to turn brown.
Cool and use a spatula to remove from sheet.
Music: Jason Shaw You Tube user/audionautix
EASTER DECORATE WITH ME / LEMON BLOSSOMS RECIPE / SPRING DESSERT AND DECORATE
Hi you guys,
I hope you enjoy this video. I hope to bring some happiness and joy to your day. These are tough times, but we have to keep our focus on the Lord, who is our very present help in time of trouble. Love you guys! XO
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133) Lemon Blossoms
If you are a Lemon Lover, you are going to LOVE these Little Cups of Sunshine! There's a Whole Lotta Lemon going on with these Lemon Blossoms! Very few Ingredients and so Simple to Make! Irresistible!
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