I want to make these for a bake sale at work this week! Dip lemon drops bottom side down into the glaze. These petit Mini Olive Oil Cakes with Lemon Glaze are all of the above – the name itself invokes some interest. I personally haven’t tried freezing them. If you love lemons, you are really in for a treat! I am a huge fan of all things lemon, and these Lemon Drops are my latest experiment. I am thrilled with how they turned out. These mini cakes are small enough so that no one has to share! I share recipes, DIY tutorials, craft projects, and thrifty home decor. Let cool for 5 minutes, then turn onto cooling racks. {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Mini Lemon Cakes with Lemon Glaze","author":{"@type":"Person","name":"Kara"},"datePublished":"2019-07-24","recipeYield":4,"description":"Buttery bite sized lemon cakes drenched in mouthwatering lemon glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. Add water and bring to a boil. (Place waxed paper underneath the cooling racks for easier clean up.) The recipE made exactly 48 mini cupcakes! I preheated my oven to 350°, dropping the temperature to 325° immediately after placing the tin in the oven on the center rack. I made these a second time and I had the same issue as you! Add water and bring to a boil. I wanted to make them for a bridal shower, but I didn’t need that many! As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you. I’m the mom of six stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. Butter Cookies with Lemon Cream Cheese Frosting. Cool completely before glazing. 1 1/2 cups powdered sugar Lemon zest is essential for the lemon flavor, so don’t omit it. Be careful, they are hard to stop eating! Meanwhile, for glaze, juice reserved lemon to measure 2 tbsp juice. Calories: 63Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 57mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 0g I hope that I can inspire you to create something! While the cakes are cooling, combine the ingredients for the lemon glaze in a small bowl, and whisk until smooth and creamy. Yield: 48 2 tablespoons grated lemon zest (from 2 lemons) 2 large eggs; 1/4 cup extra-virgin olive oil; 2/3 cup whole milk; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon finely minced fresh thyme, plus sprigs for garnish; 1 1/2 cups confectioners' sugar; 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons) 2 tablespoons unsalted butter, melted Allow cakes to sit till glaze hardens. Thank you! Heat for about 10 seconds in the microwave till glaze is very thin. Bake at 325° for about 12 minutes. Spray mini muffin pans with non-stick spray; set aside. If it's too thin, add more confectioner's sugar. The cakes are soft and buttery, and they are drenched in a tasty lemon glaze. If teh glaze is too liquidy, add a bit more lemon juice. Your email address will not be published. I like to wait about 2-3 minutes once I've whisked the glaze for it to get just a tad bit thicker. I’m Kara, and I love to create! They were a big hit! Sorry they stuck! Who can resist popping a mini cupcake or cookie in their mouth? I added an extra tablespoon of flour and a half teaspoon of baking powder to the mix, measured all liquid ingredients carefully, and filled each of the cups with two heaping tablespoons of batter, making exactly 12 small muffin size cakes. I recommend using Baker's Joy cooking spray. Do they freeze well so I can make them ahead? I tried everything. Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. Instructions Every bite is lemon perfection! Let cool for 5 minutes, then turn onto cooling racks. Only then did I open the oven to check for doneness with a toothpick. Place the cakes on a wire rack with a sheet of baking paper underneath to catch the drips from the … That sounds great. Spray mini muffin pans with non-stick spray; set aside.\u00a0","position":1,"name":"Preheat oven to 325 degrees. Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen! Cake Hi – I have the mini muffin tins…can I add the paper lining instead of spraying and having them get stuck? For the Mini Lemon Sour Cream Pound Cakes : Preheat the oven to 350 (F). As for the glaze itself, you can play around with different ratios of confectioner’s sugar, lemon juice, and beet puree to give you either an additional sweet, tangy, or … Sour cream makes these lemon cakes extra moist, and they are buttery and soft with a hint of lemon. 1/2 tsp salt Scoop batter into muffin pans. Heat for about 10 seconds in the microwave till glaze is very thin. Let cool for 5 minutes, then turn onto cooling racks.Cool completely before glazing. Cook time was per at 12 min. (To skip my tips and see the full recipe card, scroll to the bottom of the post.). These mini Lemon Drops are a perfect treat for lemon fans. No need to doublE it. Beat the glaze ingredients in a medium bowl until smooth. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any … Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Buttery bite sized lemon cakes drenched in mouthwatering lemon glaze. I recommend using Baker's Joy cooking spray. I absolutely loved these mini cakes! ‍♀️. CakePreheat oven to 325 degrees. Citrus Juicer Manual Hand Squeezer with Built-in Measuring Cup Recommended Products no one can eat just one.. have made them many times. Thank you! Wilton Premium Non-Stick Mini Muffin Pan, 24-Cup My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. https://www.tasteofhome.com/recipes/mini-blueberry-bundt-cakes There’s something SO fabulous about the fruity lemon-olive oil combo, and adding a gorgeous, dainty herb like thyme into the mix is just all kinds of cool. Once cooled, I turned them upside down and dipped the tops in the glaze. Beat in the … Mini Lemon Bundt Cakes with Blackberry Glaze Yield: 12 mini bundt cakes Ingredients: 2 cups cake flour 1 teaspoon baking powder 1/8 teaspoon salt 6 tablespoons unsalted butter, softened 4 ounces cream cheese, softened 1 and 1/2 cups granulated sugar 2 eggs 1/4 cup vegetable oil 2 tablespoons plain yogurt 2 tablespoons lemon zest 1 teaspoon vanilla extract 1/2 cup whole milk For the blackberry glaze: Your email address will not be published. Dip lemon drops bottom side down into the glaze. Prep Time I baked them for 22 minutes. Stir in lemon juice and sugar; microwave on HIGH 30-60 seconds or until boiling. I used lemon extract, lemon juice and lemon zest to get the real lemon flavor. In addition to using Baker’s Joy cooking spray, sometimes I’ve had good luck placing pans directly on a wet dish towel when I remove them from the oven. Category: Dessert: Cakes and Cupcakes Cook Time Let excess glass drip off into the bowl, then invert lemon drops top side down onto cooling racks. Melt butter in a small saucepan over medium heat. Yield: 4 dozen Get New Recipes and Creative Ideas Delivered Right to Your Inbox! I hope that I am inspiring women everywhere to use their creativity to build a better life. ","position":4,"name":"Pour hot mixture over dry ingredients and beat...","url":"https:\/\/www.creationsbykara.com\/from-scratch-mini-lemon-drop-cakes\/#mv_create_650_4"},{"@type":"HowToStep","text":"Scoop batter into muffin pans. Oct 21, 2018. Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the … First time I made them I he may be 2 or 3 that stuck but this time. Let sit till glaze hardens. I, too, didn’t have mini muffin tins, so I looked for comments made by others with the same predicament. The lemon glaze is made by combining melted butter, lemon juice, lemon zest and powdered sugar for an easy to spoon glaze. Dip lemon drops bottom side down into the glaze. Bake at 325\u00b0...","url":"https:\/\/www.creationsbykara.com\/from-scratch-mini-lemon-drop-cakes\/#mv_create_650_5"},{"@type":"HowToStep","text":"Cool completely before glazing. Your email address will not be published. They were like mini glazed donuts. (Place waxed paper underneath the cooling racks for easier clean up.) Bite-size Cranberry Bundt Cakes with a Tart Lemon Glaze. 1/2 cup water Mini Lemon Mousse Cakes start with a shortbread crust and a tart lemon mousse, topped off with a white chocolate mirror glaze. Beat in the sour cream, egg, zest, and lemon juice till smooth. I made these and all of them stuck to the pans. After beating everything till smooth, you add the batter to your prepared mini muffin tins. I would like to make these for Mother’s Day Do you use All-purpose Flour Thank you. Soooooo delicious!! Heat for about 10 seconds in the microwave till glaze is very thin. Beat in the sour cream, egg, zest, and lemon juice till smooth. I think that lemon … Awesome! Citrus Juicer Manual Hand Squeezer with Built-in Measuring Cup, Microplane 40020 Classic Zester/Grater, Black, Wilton Premium Non-Stick Mini Muffin Pan, 24-Cup. I used two 24-cup pans. Mini Lemon Cakes with Lemon Glaze Almost. Prepare your mini cake pan  by spraying each cavity with baking spray; set aside. Ingredients Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.Melt butter in a small saucepan over medium heat. Spray mini muffin pans with non-stick spray; set aside. Amount Per Serving: Jan 14, 2010. Hi! I … Bring it to a boil. Save my name, email, and website in this browser for the next time I comment. The excess glaze will drip onto the waxed paper instead of onto the countertop. They wouldn’t come out of pan. Scoop batter into muffin pans. This post contains affiliate links. These tiny treats are simple to make. Hi. . The original recipe called for a cake mix, but it made 75 lemon drops. Fresh lemon zest is the secret to incredible lemon flavor, so don’t leave it out. If you’d like the glaze thicker, just stir in a bit more confectioners’ sugar until it’s the texture you prefer. Last week the first day of Spring arrived! Tried these first time changed nothing and they taste amazing. Time will vary based on the oven, but I watched them carefully through my glass oven door until they had risen evenly across the tops and the edges had started to brown. I didn’t need that many, so I decided to come up with my own recipe. An irresistible tangy lemon glaze gives them even more lemon flavor, and adds a sweet crunchy coating. Bake at 325° for about 12 minutes. Next you add your sour cream, egg, lemon juice, and zest. Beat in the sour cream, egg, zest, and lemon juice till smooth. Anyone have any tips? of lemon juice and 3 Tbsp. 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