Peach Blossoms

Recipe by mummamills
READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 24
    cupcakes
  • 2
    (85 g) packets raspberry jelly
  • 500
    g coconut, desicated (not sweetened or shredded)
  • whipped cream or mock cream
  • 1
    tablespoon raspberry jam (oppt)
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DIRECTIONS

  • make up the cupcake mix.
  • cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray.
  • when cool, freeze the cupcakes.
  • make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
  • put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
  • Put the coconut in a baking tray, take out the frozen cakes.
  • using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
  • keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
  • put a tiny bit of raspberry jam on the cream.
  • serve with pride!
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