Wednesday, May 5, 2010

Orange Jelly Cupcakes

Photography by Amanda McLauchlan

1/2 quantity Basic cupcakes, using only 2 eggs (see related recipe)
1 85g packet orange-flavoured jelly crystals (gelatin)
2 cups shredded coconut
1 1/4 cups double cream (recipe follows)
silver balls (for decoration

Preheat oven to 350°F oven. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans. Make Basic cupcakes (see related recipe).

Meanwhile, prepare jelly following packet directions. Refrigerate for 20 minutes.

Place coconut in a bowl. Dip 1 cupcake in jelly mixture to coat. Roll in coconut. Transfer to a wire rack. Repeat with remaining cakes, jelly & coconut. Refrigerate for 15 minutes. Cut a small wedge in the top of each cake. Discard wedge. Spoon cream into holes. Decorate with silver balls. Serve.

For 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.

Let stand in pans for 2 minutes. Transfer to a wire rack to cool.
Makes 12 regular or 24 mini cupcakes.
Source

Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

DOUBLE DEVONSHIRE CREAM

One 8 oz package cream cheese, at room temp.
One 12 oz container sour cream
Juice of one lemon
2 tsps vanilla
2 cups powdered sugar (icing sugar)

Mix all ingredients thoroughly until sugar is dissolved.

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