Introduction:
Swamp lemon blossoms are mini delicacies which bursts out with so much of the citrus flavors. These little cakes which are cake pops lemon bars lemon, are active moonstone and sweet and are sometimes covered with a potent lemon frosting, thus making them quite great for the fans of this fruit. Members of this group of light bites are, of, rather many tea parties and brunches or light dessert tables as well, where one can treat themselves with desserts which bring in the cheerful touch of summer with every mouthful.
Ingredients:
For the cake:
1 box lemon cake mix 1 package instant lemon pudding mix (3.4 oz)
4 large eggs
74 cup vegetable oil
12 cup water
For the glaze:
4 cups of powdered sugar
1/3 cup fresh lemon juice
1 lemon of zest 2 tablespoons melted butter
2-3 tablespoons water (to thin if needed)
Instructions:
Preheat the oven: Get the oven to the temperature of about 350 F (180 C), and prepare a mini muffin pan by either greasing it or lining it with the help of paper liners.
Mix the batter: In a large mixing bowl, blend the cake and pudding mixes, eggs, oil, and water. Beat well first until it is smooth all round and is well combined.
Fill the muffin tin: Evenly distribute the batter into the prepared mini muffins taking care not to overfill the cups at the centre.
Bake: By this time the muffin pans should have been placed in the oven and baked for around 10 – 12 minutes or thereabouts or a skewer inserted towards the centre comes out clean.
Prepare the lemon glaze: When the blossoms are in the oven, mix the powdered sugar, fresh lemon juices, lemon zest, melted butter and water in a bowl and whisk until smooth. The icing should be thick but Runny.
Coat the blossoms in glaze: When the lemon blossoms have slightly cooled down, take each one and dunk it in the lemon glaze, coating it all around the top and tilting it to drain out the excess. Turn them upside down on a cooling rack so that the glaze can dry.
Presentation: After the glaze hardens, Zesty Lemon Blossoms are served.
Tips for Success
When glazing the chocolate and lemon bonbons, it is best for the lemon blossoms to be gently warm for better soaking.
If you want to intensify the lemon, add extra portions of lemon zest in the batter of the cake or the glaze.
You can use a mini muffin tin to make small sized desserts, however, standard sized desesrts can also be made using the same recipe but time should be altered accordingly with the size.
Health benefits
Lemons: Containing lots of vitamin c, lemons are very good in enhancing the body’s immunity and are good antioxidants.
Portion Control: These are mini desserts which are just the right portion helping curb the craving for sweetness without over eating
Nutritional Information (Upon serving):
Calories: 120-140
Protein: 1g
Fat: 6-7g
Carbohydrates: 20-25g
Sugar: 18-22g
Vitamin C: 5% DV
Variations and substitutions:
Gluten-free: To make a gluten-free version, use a gluten-free lemon cake mix.
Lemon-lime twist: Replace half of the lemon juice with lime juice in the glaze for a delicious lemon-lime twist.
Vegan option: A vegan version may be prepared by substituting the egg for an egg substitute and butter for a plant-based butter.
Frequently Asked Questions (FAQs):
Can I freeze Lemon Blossoms? Yes! These freeze well. Just put them in an airtight/vacuum container in the freezer, where they may be kept for up to 2 months. Defrost before serving.
How long do Lemon Blossoms last? They remain fresh for a period of 3-4 days when kept in a plastic container at room temperature.
Can I include poppy seeds? Yes! A tablespoon or two of poppy seeds can be stirred into the batter as it is about to be poured in for a lemon and poppy seed variation that was found surprisingly good.
Conclusion:
Zesty Lemon Blossoms are a great dessert with intense citrus taste in every bite. They will add the joy of scenting soured everything to occasions whether you prepare them for buffet, family gathering or simple cause you feel like chewing more.
