1/1 Photo of Peach Blossoms
these are very moist and munchy, and I have to thank my friend Tina for this recipe. She told me the "secrets" about making good Peach blossoms. Bit strange, not a peach in site :) These will last for days in the fridge, without going gooey or hard. Dont put the cream in until you are ready to serve. Mock cream is the better choice if you have to travel. I make my cupcakes with cheap yellow cake mix, but you can use any recipe you like for them. (Zaar wouldn't let me say that in the ingredients)
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Units: US | Metric
- 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)
- 1make up the cupcake mix.
- 2cook 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.
- 3when cool, freeze the cupcakes.
- 4make 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.
- 5put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
- 6Put the coconut in a baking tray, take out the frozen cakes.
- 7using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
- 8keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
- 9put a tiny bit of raspberry jam on the cream.
- 10serve with pride!
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Nutritional Facts for Peach Blossoms
Serving Size: 1 (28 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 153.7
- Calories from Fat 121
- Total Fat 13.4 g
- Saturated Fat 11.9 g
- Cholesterol 0.0 mg
- Sodium 9.5 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 3.4 g
- Sugars 4.6 g
- Protein 1.4 g
The following items or measurements are not included: