Lemon Daisy

LEMON DAISY CUPCAKES



Lemon Daisy Cupcakes image

Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes.

Recipe From allrecipes.com

Provided by Nilla

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 24

Number Of Ingredients 7

1 package (2-layer size) white cake mix
24 each NILLA Wafers
3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
Calories194.7 calories
Carbohydrate34.7 g
Cholesterol2.3 mg
Fat5.6 g
Fiber0.4 g
Protein2.2 g
SaturatedFat2.3 g
Sodium268.4 mg
Sugar25 g

Steps:

  • Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  • Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  • Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

LEMON PINEAPPLE DAISY BITES



Lemon Pineapple Daisy Bites image

Little bites of heaven! Mini-cupcakes with wonderful lemon and pineapple flavors. Fun for kid chefs and great for celebrations!

Recipe From allrecipes.com

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 32m

Yield 48

Number Of Ingredients 8

1 (8 ounce) can DOLE® Crushed Pineapple
1 (18.25 ounce) package white cake mix
1 (3 ounce) package lemon flavored gelatin
2 eggs
¾ cup water
⅓ cup vegetable oil
1 (16 ounce) can prepared vanilla frosting
Multi-colored sprinkles, as needed
Calories108.5 calories
Carbohydrate16.4 g
Cholesterol7.8 mg
Fat4.6 g
Fiber0.2 g
Protein1 g
SaturatedFat1 g
Sodium95.8 mg
Sugar11.7 g

Steps:

  • Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
  • Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
  • Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
  • Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

LEMON DAISY



Lemon Daisy image

Make and share this Lemon Daisy recipe from Food.com.

Recipe From food.com

Provided by Marg CaymanDesigns

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

2 ounces lemon juice (or the juice of 1 lemon)
1 ounce grenadine
1 ounce carbonated lemon-lime beverage
1 ounce sparkling water

Steps:

  • Pour lemon juice and grenadine over ice in an old-fashioned glass.
  • Stir well.
  • Add equal parts soda and sparkling water. Stir gently.
  • Add a lemon twist.

LEMON DAISY CAKE



LEMON DAISY CAKE image

Recipe From epicurious.com

Categories     Cake     Citrus     Dessert     Bake

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room
temperature
1 1/2 cups sugar
1 tsp. vanilla extract
3/4 tsp. lemon oil
4 whole eggs plus 2 egg yolks
1 cup buttermilk
For the glaze:
1/4 cup water
1/4 tsp. lemon oil
1/3 cup sugar
1 Tbs. rum
Confectioners' sugar for dusting

Steps:

  • Preheat an oven to 325ºF. Grease and flour a daisy cake pan. Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar. Serves 8. Williams-Sonoma Kitchen.

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