I know everyone does at least one version of Lemon Blossoms, wouldn’t you say? Nowadays, there are so many delicious versions out there, you have numerous options to choose from.
Just the other day I was talking about warm skillet cookies, and today I’m talking about sunny citrus. I think it’s because we got up to 25 degrees today, the wind finally died down, and the sun was out! Ah, life is good.
But I must say, it has been unusually cold here, so we’re ready for spring!
Moving on let’s look at what we have going on today. I don’t know about you guys, but we L-O-V-E lemon drops or lemon blossoms, whatever you want to call them.
My husband calls these little delights Lemon Bombs, and I’m not sure why. When he says Lemon Bombs, he means like a burst of lemon in your mouth. He just has his own way of saying things.
When I made these on Christmas Eve, he spent most of the day offering our guests Little Lemon Bombs. Let’s just say, there were some very confused people, but all turned out well.:)
Normally I like to add yogurt or sour cream to these but Mr. Lemon Bomb, also has Lactose issues, and obviously doesn’t do well with added dairy, so I kept it simple this time around. However, I’m going to include the recipe I like to follow.
My little gems when they first come out of the oven. Be sure to spray your pan generously with nonstick spray and you won’t have any problems.
They are just so yummy. The best part is they get even better when you let them sit in the refrigerator over night.
Little Lemon Blossoms
1 box lemon cake mix
1 (3 1/2 ounce) box instant lemon, or vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
1 container lemon yogurt, any brand
3 cups powdered sugar
1/3 c. fresh squeezed lemon juice, or water
2 tablespoons water
2 tablespoons light corn syrup
Zest, desired amount from one lemon
sprinkles, or garnish, if desired
1. Preheat oven to 350 degrees. Spray mini muffin pans with nonstick cooking spray.
2. Combine the cake mix, pudding mix, eggs, and oil and blend well with an electric mixer until smooth, about 2 minutes (batter will be thick). Add lemon yogurt to mix, gently fold with into mixture with spatula.
3. Pour a small amount of batter into each muffin tin, filling about 2/3 full. Or a spoon can be used to fill muffin tins, if easier.
4. Bake for about 10-12 minutes, or until muffins are done.
5. While the mini muffins are cooling, make the glaze. Stir the sugar into a mixing bowl, or gently stir dry powdered sugar with a whisk to get rid of any lumps. Add the freshly squeezed lemon juice, lemon zest, water, and light corn syrup. Mix with a whisk until smooth.
6. By hand, dip the cupcakes into the while they are still slightly warm, generously covering the top of the mini muffins. Place on wire racks with wax paper underneath to catch any drips. Immediately decorate with sprinkles, is using sprinkle or other small garnish.
7. Let the glaze set until completely dry. Check after 30 minutes, it will probably take about 1 hour. Place in air-tight containers.
Servings about 60 mini muffins