2105-1928LeBlFe29875.jpg|1
2105-1928LeBlFe29875.jpg|1

Lemon Blueberry Mini Fluted Cakes

Lemon Blueberry Mini Fluted Cakes
Lemon Blueberry Mini Fluted Cakes
  • Amount20
Print Recipe

Ingredients

  • 1 package (16.5 ox.) lemon cake mix

  • 1 package (3.4 oz.) instant pudding

  • 1 cup water

  • 1/3 cup vegetable oil

  • 4 Eggs

  • 1 package (5 oz.) dried blueberries

  • 2 1/4 cups confectioners' Sugar

  • 3 tablespoons milk

  • 4 1/2 teaspoons corn syrup

  • 1/2 teaspoon Pure Vanilla Extract, 4 Oz.

  • Tools

  • Non-Stick Mini Fluted Tube Pan, 12-Cavity

  • Expand and Fold 16-Inch Non-Stick Cooling Rack

Instructions

Click to mark complete

  1. Ingredients:

    Cake

    • 1 package (16.5 ounces) lemon cake mix
    • 1 package (3.4 ounces) lemon instant pudding mix
    • 1 cup water
    • 1/3 cup vegetable oil
    • 4 eggs
    • 1 package (5 ounces) dried blueberries (about 1 cup)

    Glaze

    • 2-1/4 cups confectioners’ sugar
    • 3 tablespoons milk
    • 4-1/2 teaspoons corn syrup
    • 1/2 teaspoon vanilla extract
  2. Preheat oven to 325ºF. Prepare mega mini fluted pan with vegetable pan spray.
  3. In large bowl, combine cake mix, pudding mix, water, oil, and eggs; beat at medium speed with electric mixer for 2 minutes. Gently stir in blueberries. Divide evenly among prepared pans; filling cavities about 2/3 full.
  4. Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.

  5. For glaze, stir together confectioners’ sugar, milk, corn syrup and vanilla until smooth and well combined. Pour or pipe over cooled cakes.

    Makes about 20 mini fluted cakes.

Notes

How To

Reviews

Enjoyed this recipe?Why not try one of these!

VIEW ALL RECIPES
!