Delicious lemon blossom with lemon glaze
Delicious lemon blossom with lemon glaze
The bright and delicious lemon blossom is a delicious bite-sized lemon dessert covered with homemade lemon glaze. They are totally addicted!
These snacks are full of summer flavor! They can be perfectly matched with other summer desserts, such as fresh strawberry cupcakes, mini fruit tarts or mini fruit pizzas.
Bright + bite size
Who loves lemons here? ! I have always been a fan, but my family especially likes the benefits of eating lemons in spring and summer, we can only think of fresh fruits!
Today’s treat is a bite of rich lemon blossom, bite-sized, very delicious. Rewards, because they are also very simple! These little guys are covered in a delicious glaze, perfect for parties, showers, after-school treats and more!
Not only are these delicious, they only take about 20 minutes to make! They are a delicious and quick delicacy that will definitely make your day full of energy.
Just mix and bake!
Prepare. Preheat the oven to 350.
Batter. Combine cake flour, pudding flour, eggs and oil in a medium bowl and stir until smooth.
bake. Spray mini muffin pans and fill each jar halfway (note: the batter should be thick). Bake for 12 minutes.
glaze. To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thinner consistency, add more milk. When the muffin is still warm, dip the top of the cupcake in the glaze and place it on wax paper. Let it solidify completely before storing.
Tips + storage information
Do not follow the instructions on the box to make cakes or puddings. You only use the dry mix and follow the instructions in the Lil’ Luna recipe.
- pudding: Be sure to buy instant pudding powder. The pudding helps to make a creamier dessert and adds a lot of lemon flavor.
- cake: To get more lemon flavor, you can use lemon cake mix. White cake flour is another good choice.
Add to lemon peel The icing sugar will increase the citrus flavor.
I think White chocolate It goes well with lemon, so adding a little drizzle of white chocolate or a few pieces of white chocolate chips on top will be delicious.
Shop Place it in an airtight container at room temperature so that it does not dry out too much. If they are in a sealed container, they should last for about a week. If they seem to dry out, I recommend storing them in the refrigerator so that humidity can restore moisture to the cake. Throwing a piece of white bread into the storage container will also help keep the cake moist.
freeze Store in the freezer Ziploc for 1-2 months. I will quickly freeze them first to prevent them from sticking together.
- Flash freeze: Place the cooled flowers on the baking sheet. Put the pan in the refrigerator and freeze until the flowers harden. Then, transfer them all to the storage container.
For more cake mix recipes, please try:
Course dessert
American cuisine
Preparation time 8 minutes
Cooking time 12 minutes
Total time 20 minutes
60 servings
Calories 89 kcal
Author Little Luna
- 1 box of yellow cake mix
- 3.4 ounces lemon pudding mix
- 4 eggs
- 3/4 cup vegetable oil
glaze
- 3 cups sifted powdered sugar
- 2 tablespoons lemon juice or 1 lemon juice
- 5-6 tablespoons milk or more, if you want a thinner consistency
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Preheat the oven to 350.
-
Combine cake flour, pudding flour, eggs and oil in a medium bowl and stir until smooth.
-
Spray mini muffin pans and fill each jar halfway (note: the batter should be thick). Bake for 12 minutes.
-
To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thinner consistency, add more milk.
-
When the muffin is still warm, dip the top of the cupcake in the glaze and place it on wax paper. Let it solidify completely before storing.
Recipes from Food Network.
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