I saved this recipe when I realized that I'd accumulated 4 strawberry cake mixes. The only change I made was to only dunk the tops, not the entire thing. My son was eyeing them before the glaze was even set. It makes a boatload, I got over 5 dozen using a Pampered Chef mini muffin pan and a 1 teaspoon cookie scoop. I'm going to try freezing half the batch and see how they defrost, if they last that long. Thank you to Jaren and Julie for sharing the recipe!
Here are some other recipes that start with cake mixes that you might enjoy:
Can't Leave Alone Bars
Apple Oatmeal Cookies
Gram's Lemon Cupcakes
Strawberry Lemon Blossoms
Ingredients
- 1 box strawberry cake mix (used 18.25 Duncan Hines)
- 1 3.5 oz instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
Glaze:
- 4 cups powdered sugar
- 1/3 cup fresh lemon juice
- zest of 1 lemon
- 3 tbsp vegetable oil
- 3 tbsp water
Instructions
- Preheat oven to 350 degrees. Spray mini muffin tins with nonstick spray. Set a cooling rack over a half sheet pan (line the pan with foil or parchment for easier clean up).
- Beat together cake mix, pudding mix, eggs, and oil with an electric mixer for about 2 minutes. Use 1 teaspoon cookie scoop to fill the muffin tins. Bake for 10 to 12 minutes.
- Make the glaze- whisk together sifted powdered sugar, lemon zest, lemon juice, vegetable oil and water.
- Let the blossoms cool slightly, 1 to 2 minutes, then turn out of muffin tin onto a tea towel. Dunk each one into glaze and place on baking rack to set.
Notes
Source: "http://www.julieseatsandtreats.com/2015/03/strawberry-lemon-blossoms/" Guest post by Jaren, Diary of a Recipe Collector.
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