Prep 20 mins
Cook 2 hrs
These cookies look so beautiful and delicious in the recent issue of Woman's Day. I had to save the recipe here. The sugared cranberries are optional but are a nice touch. The sugared cranberries do take a lot of time, however. You can make those ahead because they have to be refrigerated 8 hours and then must stand 2 hours after being rolled in sugar. The prep time for the sugared cranberries is not included.
- 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
- 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
- 2 cups granulated sugar (optional)
- 1 1⁄2 cups cranberry juice cocktail (optional) or 1 1⁄2 cups water (optional)
- 2 cups cranberries (optional)
- granulated sugar (optional) or superfine sugar, for tossing berries in (optional)
- Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
- For lemon drops: Beat all lemon drop 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).
- For 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.
- For sugared cranberries: In 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.
- To serve: Place each lemon drop in a decorated mini-muffin liner.
- Top with sugared cranberry, if desired.
- Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.
This has been my favorite cake since I saw this recipe published in the magazine. The first time I made it, I made the 100 mini cupcakes and the sugared cranberries. I fell in love with the cake, but 100 mini cupcakes? Now I bake it in a Bundt pan and take it whenever I need to bring a desert somewhere. I always get asked for the recipe. I add additional lemon juice to the glaze and decorate the plate with lemon slices and raspberries or strawberries.
This is the exact same recipe as #338222. So I'll rate both when I try these.
These turned out sooo cute!!! The lemon flavor was just right and the tiny cakes were so moist and light. I added some lemon extract to the glaze (I like a little more lemony flavor). I baked half the batter in a mini muffin pan, and the other half of the batter in a mini bundt pans. Some of the bundt cakes I just sprinkled with powdered sugar instead of dipping in the glaze. I squished some gummy candies into leaf shapes and tiny round balls to go on the tops. I'm excited to try different flavors of cake mixes and puddings ... oh the possibilities!!! I chose this recipe for "New Kids On the Block"-tag game (Dec. 2008). We loved these little cuties ... thanks FloridaNative :)