I wanted to try one more time with these blossoms, to see if I can mark them as “done” on my list. The first time I made them with the original lemon recipe they were excellent and a hit at a birthday party. The second time I used Jello gelatin instead of pudding (yes you can laugh). I wanted to make one more flavor combo and see if the recipe was versatile.
The carrot cake/pineapple blossoms weren’t all bad; they just weren’t as moist as they should have been. This time I was going to make red velvet blossoms. I started with a box mix of red velvet cake mix, eggs, oil and a box of white chocolate pudding mix. I wasn’t sure what flavor pudding to use with red velvet. I didn’t want more chocolate, because I was making other chocolate desserts and didn’t want that to be the flavor profile. White chocolate was different enough.
I mixed it in a bowl on medium speed with my hand held mixer until it was smooth. The batter was quite stiff (as it was supposed to be) and climbed up my beaters to my mixer like it was trying to escape a death sentence. By the time I had it all mixed and eventually into the muffin tins, I had red everywhere. And now own a bright pink dishrag.
Next I sprayed my mini muffin tins with cooking spray. I knew the recipe would make 60 blossoms, so I prepared 60 cups. I used a small cookie scoop to deposit the batter in each cup.
I slid the first pan of 24 into the oven and set the timer for 10 minutes.
The glaze for dipping is simple, and called for lemon juice originally but I used apple juice for a less citrus flavor. I also had a couple of tablespoons of pineapple juice leftover from a can of crushed pineapple I’d drained for another recipe and used them to top off the measuring cup. I used both juices to equal the amount of lemon juice and water in the original recipe.
I measured the powdered sugar and oil together with the apple juice and pineapple juice then stirred them until it was smooth and lump-free. I set it aside and waited for my little blossoms to finish baking. I set a mesh rack over a cutting board to catch the drips so that I could scrape them up later and use them again.
When the blossoms were done baking I loosened them around the outsides so that they would spill out of the pan into a 9×13 pan I had waiting. I set them all upright so that they didn’t cool in odd shapes, and started dipping them in the glaze and placing them on the rack to drip and dry.
I didn’t put the next pans of blossoms in the oven until I was done glazing the first ones. I’d learned the previous two times I’ve made these that I can’t keep up with them as they need to be dipped when still warm. I still don’t keep up very well, but I do wait to put the next pans in when I’m done with the first, and ditto on the second pans.
The blossoms were more difficult to handle than the first two attempts. I think when handling them warm, they haven’t had a chance to firm up yet so I had to be careful. Several wanted to break apart. And so my teeth were pretty red also when I got done with these blossoms. Gulp.
But wow, the flavors were great! Red velvet isn’t quite chocolate, it’s just a hint, and the white chocolate pudding is more like a vanilla chocolate, so also just a hint. The apple juice/pineapple juce in the glaze made it a tiny bit tangy that suited the cakes very well. Loved these! I just gave you an easy Valentine’s dessert. You’re welcome!
Red Velvet Blossoms
1 box red velvet cake mix (16.5 or 18.5 ounce mixes both work fine)
1 small box pudding (I used Jello White Chocolate flavor)
4 large eggs
¾ cup oil
4 cups powdered sugar
1/3 cup apple juice
2 tablespoons pineapple juice
¼ cup oil
Preheat oven to 350°. Spray or grease mini muffin tins
Mix cake mix, pudding mix, eggs and oil with a mixer for 2 minutes. Drop batter by small scoops or a spoon, filling the cups about 1/3 of the way. No deeper!
Bake in the center of the oven for 10-12 minutes, testing with a toothpick for doneness. Remove from oven and cool for 3-4 minutes, then empty out onto toweling.
Prepare the glaze by measuring all ingredients into a bowl or measuring pitcher and whisking until smooth. Have it ready when the first pan comes out of the oven.
Dip each blossom into the bowl, covering completely, then allow the runoff to drip a few seconds before placing on a wire rack under which you’ve place foil or waxed paper. Continue dipping until all are coated. They are best dipped when still warm if you can work that fast.
When all blossoms are baked and dipped, drizzle any remaining glaze on top of the blossoms again then let them dry for at least an hour before placing in an airtight container.