LEMON BLOSSOM CUPCAKES
This recipe is from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Provided by Sophie Kallinis LaMontagne
Categories HarperCollins Cupcake Dessert Bake Lemon Cream Cheese Cake Birthday
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- For the Cupcakes:
- Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
- Add the vanilla to the milk in a large liquid measuring cup.
- Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Add lemon juice and zest, and mix thoroughly at low speed.
- Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.
- Transfer the pan to a wire rack to cool completely.
- For the Frosting:
- Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. Frost the cupcakes with a swirl, and top with a lemon wedge or piece of lemon zest!
LEMON BLOSSOMS (PAULA DEEN)
Make and share this Lemon Blossoms (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 1h27m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- 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. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
- Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
- Make the glaze while the cakes are baking. 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.
LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON BLOSSOM COOKIE BALLS
Serve these dainty, lemony bite-size Lemon Blossom Cookie Balls at your next bridal or baby shower. Lemon Blossom Cookie Balls feature golden sandwich cookies and a creamy, delicious filling.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 40 servings
Number Of Ingredients 6
Steps:
- Mix cream cheese, cookie crumbs and zest until blended.
- Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LEMON LOVER'S COOKIES
This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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