Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Peach Blossoms Recipe
    Lost? Site Map

    Peach Blossoms

    Peach Blossoms. Photo by mummamills

    1/1 Photo of Peach Blossoms

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    mummamills's Note:

    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)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 24

    Yield:

    blossoms

    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)

    Directions:

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

    Ratings & Reviews:

    • on February 19, 2010

      55

      This is a very eye-appealing treat. I made these for a work potluck, and they were quite the conversation piece. Many people said the flavor and appearance was reminiscant of Raspberry Zingers made by Hostess. They agreed the whipped cream truly topped the deal! Yum! (Made for AUS/NZ Recipe Swap #37)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009

      55

      Made these as part of a collection of muffins/cupcakes to set out as 'lure' during a park-wide garage sale & they were very well received! I kept them on ice until someone wanted one & then did the finishing touches then & there, while leaving the selling & money-changing to my other half! These are a nice change of pace from the usual cupcakes! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #33]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    78%
    Total Fat 13.4 g
    20%
    Saturated Fat 11.9 g
    59%
    Cholesterol 0.0 mg
    0%
    Sodium 9.5 mg
    0%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.6 g
    18%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    cupcakes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites