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Citrus Drops

Servings: Makes 96 citrus drops
Bridal showers, cocktail parties or large group gatherings all call for crowd-pleasing desserts in bite-sized servings. Lemon squares, brownies and cookies are all nice choices as pick-up desserts, but these Citrus Drops top them all in presentation and ease of preparation.

This cake-mix recipe allows you to turn out 96 individual citrus cakes in under an hour. An orange or lemon cake mix is combined with lemon instant pudding, eggs, water and sour cream for a rich, dense batter. The batter is baked in miniature muffin tins for one-bite citrus morsels.

The Citrus Drops get added citrus tang when they are dipped in a special orange glaze right after baking. The glaze is a simple mixture of confectioners' sugar, orange juice concentrate and melted butter.

These Citrus Drops please children as well as adults, and can be absolutely addicting. Serve them at your next group function and watch them dissappear.

1 (18.25-ounce) box of Orange Supreme or Lemon Supreme cake mix
1 (3.4-ounce) package lemon instant pudding mix
4 eggs
1/2 cup water
1 cup sour cream
1 pound (16 ounce box) confectioners' sugar
1 (6-ounce) can orange juice concentrate, thawed
3 tablespoons melted butter

Preheat oven to 325 degrees F (160 C). Spray two 24-cup miniature muffin tins with nonstick cooking spray. Place cake mix, instant pudding mix, eggs, water and sour cream in the bowl of a heavy duty stand mixer or large bowl. Beat with the stand mixer or an electric hand mixer on medium, until well blended and smooth. Spoon the batter into the prepared muffin tins and bake 10 to 12 minutes. Remove from oven and place on oven racks. Continue baking batches until all batter is used. You should have enough batter for 96 muffins.

While the muffins bake, combine the confectioners’ sugar with the orange juice concentrate and melted butter. Beat until smooth using a hand whisk or electric mixer. As the batches of muffins come out of the oven, dip them in the glaze by inserting a fork in the top of the muffin and dipping the bottom and sides in the glaze. Place on parchment-lined baking sheets, top side down, until glaze is set. These can be prepared several days before serving. Store in a container with a tight-fitting lid.

Makes 96 Citrus Drops

Source: Viking Range
Date: November 10, 2003