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Lemon Blueberry Mini Fluted Cakes Zoom

Lemon Blueberry Mini Fluted Cakes Recipe


Makes: 20

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Step 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
Step 2

Preheat oven to 325ºF. Prepare mega mini fluted pan with vegetable pan spray.

Step 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.

Step 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.

Step 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.

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Ingredients

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cake mix

1 package (16.5 ox.) lemon cake mix

instant pudding

1 package (3.4 oz.) instant pudding

water

1 cup water

vegetable oil

1/3 cup vegetable oil

Eggs

4 Eggs

blueberries

1 package (5 oz.) dried blueberries (about 1 cup)

Confectioners’ Sugar

2 1/4 cups Confectioners’ Sugar

milk

3 tablespoons milk

corn syrup

4 1/2 teaspoons corn syrup

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