Instructions
Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter.
Add the yellow cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld mixer or stand mixer, beat on medium speed for 2 minutes.
Fill the mini muffin holes halfway full with the batter mixture. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes. Then carefully remove the muffins from the pan.
In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice. Add more lemon juice slowly until you have a smooth workable glaze. Stir in the lemon zest.
Dip the warm blossoms into the glaze and place them on a wire rack to cool.
Notes
Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
Fill the muffin holes only half full using a teaspoon.
Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
Do not overbake. Bake for 10-12 minutes or just until set.
The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. See more below about freezing.
Nutrition
Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg
