Little Lemon Drops (Mini Muffin Cakes) Recipe #339659
These pretty little cakes are delicate and festive looking. I love lemon flavored desserts, and this recipe makes a very big batch! These fancy cakes would be good for a ladies tea or a bridal/baby shower event. A classy little dessert. Serve with a sugared cranberry on top (optional). From "Woman's Day" magazine, December 2008 issue. NOTE: Prep & cooking time does not include time for making the sugared cranberries - I would make those ahead.
1½ hours | 20 min prep
100 muffins
LEMON DROPS
- 1 (18 1/4 ounce) box lemon cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 4 large eggs
- 1 1/4 cups reduced-fat sour cream
- 1/2 cup milk
LEMON GLAZE
- 1 (1 lb) box confectioners' sugar
- 2 teaspoons grated lemon zest
- 2 tablespoons unsalted butter, melted
- 1/4 cup lemon juice
- 1/4 cup hot water
SUGARED CRANBERRIES (optional)
- 2 cups superfine sugar or granulated sugar
- 1 1/2 cups cranberry juice cocktail or water
- 2 cups fresh cranberries
- Heat oven to 325 degrees F.You'll need mini-muffin pans coated with nonstick cooking spray.
- LEMON DROPS:.
- Beat ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
- Transfer the batter into two 1-gallon ziptop bags.
- Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
- Bake 12 minutes, or until a pick inserted in centers comes out clean.
- Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
- Continue baking batches until all the batter is used up (you'll have about 100 muffins).
- LEMON GLAZE:.
- Place a wire rack over wax paper.
- Beat ingredients in a medium bowl until smooth.
- Dip muffins (top side down) in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
- Place on rack until glaze is set.
- TO SERVE:.
- Place each Lemon Drop in a decorative mini-muffin liner. Top with a sugared cranberry, if desired.
- STORAGE TIP:
- Store in airtight containers with wax paper between layers at cool room temperature or in a refrigerator up to 1 week, or freeze unglazed up to 3 months.
- SUGARED CRANBERRIES:.
- In a small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
- Remove from heat; stir in 2 cups cranberries. Cover, refrigerate 8 hours or overnight.
- Drain well. Toss berries in superfine or regular granulated sugar until coated all over. Let stand on wax paper 2 hours or until dry.
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5 stars