Published
March 1, 2003
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Easy Lemon Petit Fours
Okay, we can do that, but you need to go buy some mini-muffin pans. You must also buy some "Baker's Joy" brand spray to use on the pans. That spray is a wonder, and if it isn't in your market, they can order it fast. Once you use it, you will never have to grease and flour a pan again.
(It really works, unlike the usual vegetable oil sprays.)
The kids can help you decorate these
Ingredients
1 box Lemon flavored Cake Mix
1 box Lemon flavored Instant Pudding Mix
1 cup Butter, melted and cooled slightly
6 Eggs
1 cup Sour Cream
3 tablespoons dried, grated Orange Peel
4 cups (2 bags) White Chocolate Chips
1 cup Whipping Cream
1 pound Lemon Slice shaped candies, cut in thirds
Method
Preheat the oven to 350 degrees, and spray mini-muffin pans with Baker's Joy.
Place the first 6 ingredients in a large bowl and beat until smooth.
Put a tablespoon of batter in each cup of the tins.
Bake for 10-15 minutes, or until golden brown.
Turn them out, upside down, onto a waxed paper lined tray, and repeat until you've used all the batter.
Put the White Chocolate Chips and Whipping Cream together in a large measuring cup, heat in the microwave for 3 minutes, and stir until smooth.
Drizzle the glaze over the little Cakes, covering them as much as possible.
Then, place a piece of Candy on top of each one.
To be very elegant, you can also put a leaf of fresh mint on top. If you like, these can also be made in normal sized muffin tins, but the tiny size makes them much more impressive. Having them upside down gives a slightly conical shape which is prettier than an ordinary cupcake.
Excerpts from It's Not Just Chicken Soup.
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