Winning Recipe Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses

Ws0207_poppy-seed-raisin-cupcake_s4x3_lg

(2) Prep Time 1h Total Time 1h 35m

Ingredients in this Recipe

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups coconut flakes
1 cup (2 sticks) butter
1 cup coconut milk
1 cup sugar
1 cup toasted coconut, for garnish
1 tablespoon water
1 teaspoon baking powder
1 teaspoon coconut extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seeds, toasted
1/4 cup poppy seeds
2 1/3 cups all purpose flour
2 cups superfine sugar
5 eggs
Muscat Raisin Filling, recipe follows
Organic green and pink tipped rose petals, cut into chiffonade, for garnish
Parsley Icing, recipe follows

Recipe Preparation

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