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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

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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
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Ingredients
33
Count
Nutrition
309
Calories
Total time
95
Minutes
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Ingredients:

  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1 tbsp water
  • 1/4 cup poppy seeds
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 5 eggs
  • 1 1/2 cups coconut flakes
  • 2 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • muscat raisin filling, recipe follows
  • parsley icing, recipe follows
  • organic green and pink-tipped rose petals, cut into chiffonade, for garnish
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • 1 cup milk
  • 1/2 cup brown sugar
  • 2 cups muscat raisins
  • 3 envelopes unflavored gelatin
  • 1/2 cup warm water
  • 1/2 cup cold water
  • 1 1/2 cups (3 sticks) unsalted butter, cold
  • 3 cups confectioners' sugar
  • 1/2 tsp salt
  • 1/2 cup finely chopped flax seed and poppy seed toffee

Directions:

  1. Coconut Cupcakes:
  2. For the toffee: Line a baking sheet with a silicone mat. Put the butter in a medium saucepan over low heat. When the butter is halfway melted, add the sugar and water and cook over low heat, stirring very gently with a rubber spatula, until completely combined. Clip on a candy thermometer on to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F, about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process, but do not stir. Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer. Stir in the toasted flax seeds and poppy seeds. Pour onto the prepared baking sheet, using an offset spatula to spread evenly. (This will cool quickly.) Chop by hand into small pieces.
  3. For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
  4. Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee. In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the coconut extract and coconut flakes. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Alternate folding the coconut milk and flour mixture into the butter mixture. Fill the cupcake liners three-quarters of the way and bake for 11 minutes. Cool.
  5. To assemble: When the cupcakes are cool to the touch, use an apple corer to make a hole in the center of each cupcake (be careful not to go to the bottom of the cupcake and tear the paper). Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole. Pipe the Parsley Icing high on the tops of each cupcake. Decorate the sides of the cupcakes with toasted coconut. Arrange a few rose petals in a circle on the tops of the cupcakes and fill the middle with additional Toasted Flax Seed and Poppy Seed Toffee.
  6. Muscat Raisin Filling:
  7. Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar. Add the raisins and continue to cook for 3 minutes. Turn off the heat and let the mixture cool. Transfer to a blender and puree until smooth. Pour onto a half sheet tray and place in the refrigerator to cool. Combine the raisin mixture and toasted coconut by hand.
  8. Vanilla Icing:
  9. For the puree: Rinse and pat dry the parsley. Bloom the gelatin in the warm water. Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender. Add the bloomed gelatin and cold water and blend until smooth. It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water). Transfer the mixture to a baking sheet and cool quickly in the refrigerator.
  10. For the icing: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar in 1/2-cup additions until fully mixed. Add the vanilla. Fold in the finely chopped toffee. Remove the parsley puree from the refrigerator and mix into the icing. Transfer the icing to a large pastry bag fitted with a large fluted star tip. Return to the refrigerator to keep firm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.02 Kcal (1294 kJ)
Calories from fat 150.37 Kcal
% Daily Value*
Total Fat 16.71g 26%
Cholesterol 37.4mg 12%
Sodium 78.6mg 3%
Potassium 148.03mg 3%
Total Carbs 39.4g 13%
Sugars 27.67g 111%
Dietary Fiber 1.55g 6%
Protein 2.91g 6%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 42.9mg 4%
Amount Per 100 g
Calories 376.24 Kcal (1575 kJ)
Calories from fat 183.08 Kcal
% Daily Value*
Total Fat 20.34g 26%
Cholesterol 45.53mg 12%
Sodium 95.69mg 3%
Potassium 180.23mg 3%
Total Carbs 47.97g 13%
Sugars 33.69g 111%
Dietary Fiber 1.89g 6%
Protein 3.55g 6%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 0.9mg 4%
Calcium 52.3mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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