I am always expanding my recipe box. So when I made these lemon blossoms for the first time awhile back I knew that I had a sure keeper. My husband loved them so much so; he requested them for his birthday. For a little something extra give these babies a double dip. YUM!
4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
I myself have never been a big fruity type pie person. However I do like them, I just don’t LOVE them like I LOVE chocolate. So when I was shopping in the market one day I was at a lost at what dessert I was going to fix for Sunday dinner. I wanted and craved something different. Something more than the ordinary. So I left the store and went home and Google away until I came upon a recipe I was intrigued by. It was something simple but yet classic. The good ole Strawberry Shortcake. This was perfect because strawberries were in season and I knew that this was going to be a good change. Besides any recipe that has cream cheese and powdered sugar in it has to be good. With a little re-mixing I made this recipe a true Porter House Original. Try it today, You’ll be glad that you did.
Yellow Cake Mix
Oil or Butter (Depends on Cake Mix)
1 Tsp Vanilla Extract
8 oz. Cream Cheese (soften)
1 Cup Powdered Sugar
8 oz. Cool Whip, thawed
1 container of Strawberries
1. Mix the first five ingredients and bake cake according to box instructions (Note: I use a 9 x 13 pan)
2. Let cake cool completely … While the cake is cooling make the topping …
3. Blend soften cream cheese with powdered sugar … After the cream cheese/sugar is combined; Fold in cool whip … After everything is combined frost mixture on cooled cake ..
4. Next step is to wash & cut strawberries … Sprinkle evenly over entire cake …
5. Eat and enjoy … refrigerate any leftovers ..
*CHEF’S TIP : If strawberries are not your thing (BYOC – Be Your Own Chef) and use whatever fruit you like. Happy Baking!