Orange Blossoms

Name: Orange Blossoms
Yield: yields 7-8 dozen
Ingredients: 1 package yellow cake mix; One 3.4-ounce package instant lemon pudding mix; 4 eggs; 3/4 cup cold water; 3/4 cup vegetable oil; 3 cups confectioners’ sugar; 1/2 cup frozen orange juice concentrate, thawed; 3 tablespoons melted butter; 3 tablespoons water

December 14, 2011

Recipe information

Yield
yields 7-8 dozen

Ingredients

Cake

1 package yellow cake mix

One 3.4-ounce package instant lemon pudding mix

4 eggs

3/4 cup cold water

3/4 cup vegetable oil

Glaze

3 cups confectioners’ sugar

1/2 cup frozen orange juice concentrate, thawed

3 tablespoons melted butter

3 tablespoons water

Preparation

Step 1
Preheat the oven to 325 degrees. Grease one or two miniature muffin pans. For the cakes, in a mixing bowl, combine the cake mix, pudding mix, eggs, water, and oil, and beat well. Fill the prepared muffin pans, using about 1 tablespoon of batter for each cake. Bake for 10 to 12 minutes, or until the cakes spring back when touched.
Step 2
For the glaze, mix the confectioners’ sugar, orange juice, butter, and water until smooth; set aside.
Step 3
Dip the blossoms in the glaze immediately after removing them from the oven. Drain on waxed paper.

Paula Deen's Kitchen Classics

TagsCupcake Cake Dessert Nut Free Easy Baking Cookbooks

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