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Jelly Cupcakes

Party.Freak's picture
Ingredients
  Sponge cake batter 2 Cup (32 tbs) (1 Quantity)
  Raspberry jelly powder 2 Ounce (2 Packages, 1 Ounce / 28 Grams)
  Boiling water 500 Milliliter (2 Cups)
  Shredded coconut 500 Milliliter (2 Cups)
  Whipping cream 310 Milliliter, whipped (1 1/4 Cups)
Directions

Make Sponge batter according to directions.
Lightly grease 18 cupcake tins.
Place 2-3 tbsp (30-45 mL) of cake mixture into each cupcake tin and bake in the top half of the oven at 350°F (180°C) for 15-20 minutes or until well risen and golden brown.
Turn out onto a cake rack to cool.
Dissolve jelly powder in boiling water and pour into a heatproof dish deep enough to cover a cupcake.
Place in refrigerator and allow to partially set.
The jelly should resemble the consistency of egg white.
Sprinkle coconut on a large sheet of wax paper.
Dip each cupcake in jelly then roll in coconut to coat.
If a thicker coating is desired, repeat process.
Place jelly cupcakes in a single layer on a tray and refrigerate until set.
One or 2 hours before serving, cut a little off the top of each cupcake.
Place a small spoonful of cream on each cupcake and replace their tops before serving.

Recipe Summary

Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3260 Calories from Fat 2422

% Daily Value*

Total Fat 282 g434.1%

Saturated Fat 225.7 g1128.3%

Trans Fat 0 g

Cholesterol 464 mg154.7%

Sodium 446.4 mg18.6%

Total Carbohydrates 145 g48.2%

Dietary Fiber 49.2 g196.9%

Sugars 65.8 g

Protein 38 g75.6%

Vitamin A Vitamin C 27.5%

Calcium 26.2% Iron 67.5%

*Based on a 2000 Calorie diet

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Jelly Cupcakes Recipe