Peach Blossoms Recipe

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Ingredients:

Serving

24 cupcakes
2 (85 g) packets raspberry jelly
500 g coconut , desicated (not sweetened or shredded)
whipped cream
1 tbsp raspberry jam (oppt)

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1246.61 Kcal (5219 kJ)
Calories from fat	468.18 Kcal
		% Daily Value*
Total Fat	52.02g	80%
Cholesterol	1.39mg	0%
Sodium	1092.3mg	46%
Potassium	1027.8mg	22%
Total Carbs	194.8g	65%
Sugars	8.8g	35%
Dietary Fiber	21.65g	87%
Protein	14.18g	28%
Vitamin C	3.8mg	6%
Iron	7.7mg	43%
Calcium	114.3mg	11%

Amount Per 100 g
Calories	318.87 Kcal (1335 kJ)
Calories from fat	119.75 Kcal
		% Daily Value*
Total Fat	13.31g	80%
Cholesterol	0.35mg	0%
Sodium	279.4mg	46%
Potassium	262.9mg	22%
Total Carbs	49.83g	65%
Sugars	2.25g	35%
Dietary Fiber	5.54g	87%
Protein	3.63g	28%
Vitamin C	1mg	6%
Iron	2mg	43%
Calcium	29.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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