I really missed you!
How’s your weekend going? Mine has been great. I just had the first week of school and it was awesome. I love seeing all my old friends. I’m so excited for next week to start! 😀
Do you want to know something I love?? LEMON TREATS… which brings us to today’s recipe for Paula Deen’s Lemon Blossoms. My mom said we should give them a try because all Paula Deen recipes are delicious, and they really were so gooood. I had TWO of them (technically three because I had one without frosting too). They were easy to make and super yummy. If you like lemon desserts too, then you’ll LOVE this recipe. 🙂
- 1 box yellow cake mix
- 1 – 3.4 oz box lemon pudding mix
- 4 eggs
- ¾ cup vegetable oil
- 3 cups powdered sugar (sifted)
- Juice from one lemon (or 2 TB lemon juice)
- 5-6 TB milk (or more if you want a thinner consistency)
- Preheat oven to 350.
- In a medium bowl combine cake mix, pudding mix, eggs and oil and beat until smooth.
- Spray mini muffin pan and fill each tin half way (NOTE: Batter should be pretty thick). Bake for 12 minutes.
- To make glaze beat together powdered sugar, lemon juice and milk. Add more milk if you'd like a thinner consistency.
- While muffins are still warm, dip cupcake tops into the glaze and set on wax paper. Let set completely before storing.
Recipe from Food Network.
I hope you like this recipe!
I hope you can come back again soon for more yummy treats from me.
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I think you’ll love these Lemon Blossoms!! They were so good!! This was me right before we put them in the oven. 😉
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