Peach Blossoms

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 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)

Recipe

• 1 make up the cupcake mix.
• 2 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.
• 3 when cool, freeze the cupcakes.
• 4 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.
• 5 put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to blossom.
• 6 put the coconut in a baking tray, take out the frozen cakes.
• 7 using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
• 8 keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
• 9 put a tiny bit of raspberry jam on the cream.
• 10 serve with pride!