Little Lemon Drops
Little Lemon Drops
Lemon Drops
1 box (18.25 oz) lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
4 large eggs
1 1/4 cup reduced fat sour cream
1/2 cup milk
Lemon Glaze
1 box (1lb) confectioners' sugar
2 tsp grated lemon zest
2 tbsp unsalted butter, melted
1.4 cup each lemon juice and hot water
Sugared cranberries( optional. Recipe follows)
Heat oven to 325 degrees. You will need mini muffin pans coated with nonstick cooking spray.
Lemon Drops:
Beat ingredients in a large bowl with a mixer set to 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 a rack. Leave muffins inverted and cool completely. Continue baking batches until al the batter us 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 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 drip in a decorative mini muffin liner. Top with a sugared cranberry if desired.
Store in an airtight container with wax paper between layers in the refrigerator for up to 1weeks, or freeze up to 3 months.
Sugared Cranberries:
In a small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberryjuice or water just to a simmer, stirring until sugar disolves.Remove from heat; stir in 2 cups of cranberries. Dover; 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.