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 - butter

Method

• 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.
• For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
• 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.
• 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.
• 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.
• 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.
• 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.