Lemon Blossoms

I intended to post before now and thought I'd have something neat to show you....but of all things that could happen....I've LOST my camera! As it turns out, I rarely lose anything that important. Well, I lose patterns, a certain set of buttons, stuff like that, but never do I lose my keys, my camera, my wallet. Yesterday I lost my car keys AND the camera. Found the keys. (Actually, they were right in my purse, I just didn't see them.) There were people here overnight for two nights, with things going on. Guess I just lost my concentration. I am the person the family comes to when something is missing, so it's shocking about the camera. And, you know what that means.....I can't take photos for the blog! I'm sick about it. (Yes, we've looked high and low and everywhere else!)

Until I find it, posting something interesting on my blog might be a big challenge. So, today you get to see the mini-cupcakes I love to make which I photographed a couple of weeks ago. I made these for an event at my daughter's real estate office. They disappeared almost immediately. And, if I do say.....they are scrumptious! (And, most importantly, for your info, they are not my recipe....but rather, a recipe from Paula Deen of Food Network fame. This recipe was in an issue of her magazine.) I've made them MANY times.

LEMON BlOSSOMS
(makes 5 dozen or so)

1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant lemon pudding mix
4 eggs
3/4 cup vegetable oil

Preheat oven to 350 degrees. Coat miniature muffin pans with non-stick cooking spray.
In a large bowl, combine cake mix, pudding mix, eggs and oil and blend with an electric mixer for two minutes. Spoon one tablespoon into each muffin cup. Bake for 12 minutes. Turn onto a tea towel.

GLAZE:

4 cups confectioner's sugar
1/3 cup fresh lemon juice
Grated zest of one lemon
3 tablespoons vegetable oil
3 tablespoons water

To prepare the glaze, sift confectioner's sugar into a bowl. Add lemon juice, zest, oil and water and mix until smooth. Dip cupcakes into glaze while cupcakes are still warm, covering as much of the cake as possible. Place cakes on wire racks with waxed paper underneath to catch drips.
Let glaze set thoroughly before storing in container with tight fitting lid.

Let me tell you....storage is not a problem with these, as they will disappear before your very eyes if anyone is near!

A few words about the vintage tablecloth shown on my kitchen table. It is a purchase from the local flea market...quite nice with lovely flowers.....and a black embroidered flourish all around and nicely made, not really big enough for my 48" kitchen table, but I use it anyway! As you know, I love this type of thing and 'hunt' for them all the time.

So, friends out there....have a good 'rest of your week' and I'll post again soon...hopefully with some photos! take care...pat