Monday, July 10, 2017

Gluten Free Lemon Blossoms

Such a simple little dessert just oozing with flavor. A great addition to your family reunion or a day at the beach this summer!

Makes: 5 dozen


1 box your favorite gluten free 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 degrees, spray mini muffin tins with Bakers Joy.

With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.

Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.

Bake for 10-12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove wax paper.

While the mini muffins are baking make the glaze you will need this immediately.

For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.

While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to wax paper.

Using a spoon, drizzle more glaze over blossoms, if desired.

Let sit for glaze to harden. Store in airtight container.

Thank for stopping by y'all and please come again soon!