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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I made these for a party and they received rave reviews. The recipe says it makes 48 mini cupcakes but really makes 47 standard size. I made the parsley icing using a blender and did not have the problem one of the other reviewers had. The color was a soft green with tiny flecks of darker green and was very pretty. I got a request to make these for a friend's wedding!

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This was the worst recipe I have ever used. I followed every step exactly and 4 hours later and money wasted on alot of ingredients I tasted this cupcake. (I watched the winning episode and was excited to try it. It is waaaay too much butter in everything! I had a greasy mess that I threw in the trash and a day off wasted! I've baked box mixes that tasted 110% better than this mess. I still have a bad taste in my mouth even after brushing my teeth.

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Cake recipe is great. I added 1 t of vanilla to enhance the flavor and my family couldn't get enough of them. The raisin filling looks really weird but it is delicious with the cupcakes. I used my own butter cream and topped with toasted coconut. Tasted great but were really sweet. I may try the parsley next time for fun to see if that may help with the sweetness.

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I LOVED the cake and the Muscat coconut raisin filling was THE BOMB! Only problem I had was with the Parsley buttercream...didn't look like it did on cupcake wars. The pureed parsley mixed with the gelatin and then combined with the buttercream...I got this not so appetizing looking stuff in my food processor...it tasted good but it didn't hold up well at all. Once I put it all together the buttercream began to separate. So...I just made my own version and the buttercream turned out great! But again, everything else was DELICIOUS!