When making the glaze if you find that the consistency is a little too thick you can add a little more milk until you reach your desired consistency.Just make sure to use your paddle attachment and blend the ingredients gently on the lowest speed. Use your stand mixer, if preferred, to make these.These mini lemon drop cakes might just be the perfect lemony dessert! Here are a few helpful tips you might like before you get started with baking them: (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. Dip lemon drops top side down into the glaze. Heat for about 10 seconds in the microwave till glaze is very thin. Whisk all glaze ingredients together in a small mixing bowl. Let cool for 5 minutes, then turn onto cooling racks. Beat in the sour cream, egg, zest, and lemon juice till smooth.īAKE. Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Melt butter in a small saucepan over medium heat. Whisk together flour, sugar, salt, and baking soda in a mixing bowl set aside. Spray mini muffin pans with non-stick spray set aside.ĭRY INGREDIENTS. I’m warning you now that they’re addicting, so beware!! If you love lemons, you are really in for a treat! We love all things lemon, especially in the summer time, and we hope you’ll love these mini lemon cakes (aka lemon drops) for your next get together. Be careful, they are hard to stop eating!įresh lemon zest is the secret to incredible lemon flavor, so don’t leave it out. I took them to a bridal shower, and they were a big hit! They are soft and buttery, and the lemon glaze soaks into every nook and cranny, making every bite delectable. I didn’t need that many, so I decided to come up with my own recipe. The original recipe called for a cake mix, but it made 75 lemon drops. I am a huge fan of all things lemon, and these Mini Lemon Drop Cakes are my latest experiment. These mini Lemon Drop cakes are a perfect treat for lemon fans. We love all things mini like fruit tarts, cinnamon rolls, and donuts. We taste-tested on some homemade bread I made (following this recipe) and again on some crackers with cream cheese… you know, just to be safe.Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy! So, like I said, I followed this recipe and the final product came out amazing! (The batch made seven half-pint jars.) Couldn’t be happier with the taste or consistency! As you may notice in my picture all the little “bits” did end up floating to the top, but it’s nothing a little stir didn’t fix once we opened one of the jars.
Lemon drop recipe skin#
But I PROMISE… by the time you are done and all cleaned up, IT WILL FEEL LIKE A THOUSAND FIRE ANTS EATING AT YOUR SKIN FROM UNDER YOUR FINGERNAILS FOR THE NEXT 24 TO 48 HOURS if your choose to not wear gloves. It may not even feel like anything when you’re making your jelly. WEAR GLOVES WHEN CHOPPING HOT PEPPERS!! *insert my mother’s “for someone so smart, you do some really dumb stuff” comment here* It may not feel like anything while you’re chopping them. I followed the recipe step-by-step, except for one tiny detail that I will now emphasis to you. A few days later, I hit gold! I came across a Lemon Drop Hot Pepper Jelly recipe on Boomerangdave’s Blog and instantly knew that was what I was making with my peppers! And really, the rest is history. So I finally gave up and just put them in the freezer until I could figure out what to do with them. Many of the recipes I found were for making lemon drop hot sauce something I’m sure would be delicious, but I just didn’t have enough peppers for. I poked around online for a while looking for “lemon drop hot pepper recipes”, but couldn’t find anything that sparked my interest or only required seven peppers. I knew they were special enough that whatever I made had to feature the peppers as the main part of the dish, not just cover them up with a bunch of other ingredients. We only received a handful of them over two weeks/boxes (seven peppers total to be exact) so I wasn’t really sure what to do with them at first. These hot peppers were another new item for me in my kitchen, courtesy of our wonderful CSA. I’m sure not many people will have a handful of lemon drop hot peppers laying around their kitchen, but this canning recipe came out so well for me I just had to share!