Peach Blossoms - cooking recipe

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)

Preparation

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!