I am posting a recipe tonight for lemon cupcakes that just makes my mouth water. I have fresh lemons that I need to use and think I will do this tomorrow. I have to admit, I am looking carefully at recipes right now and not doing things that take a lot of butter or too many eggs. Mr. Zen cooked steaks for us for Mother’s Day and it was hard to have him make bearnaise sauce because it uses 4 egg yolks but Lil Zen brought me 2 doz from Costco so I let him. I have to use the whites now. Anyway, the recipe is below. Most of the items a standard pantry fare except ripe lemons.
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Lemon Blossoms 🍋🍋🍋 1 (18 1/2 oz) package yellow cake mix 1 (3 1/2 oz) package instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze: 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. 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 12 minutes. 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.
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