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1
For the toffee: Line a baking sheet with a silicone mat.
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2
Put the butter in a medium saucepan over low heat.
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3
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.
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4
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.
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5
The mixture will start to bubble and turn brown.
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6
If the browning seems uneven, swirl the pan during the cooking process, but do not stir.
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7
Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer.
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8
Stir in the toasted flax seeds and poppy seeds.
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Pour onto the prepared baking sheet, using an offset spatula to spread evenly.
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10
(This will cool quickly.)
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11
Chop by hand into small pieces.
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12
For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
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13
Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee.
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14
In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
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15
Add the eggs 1 at a time, scraping the bowl after each addition.
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16
Add the coconut extract and coconut flakes.
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17
Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
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Alternate folding the coconut milk and flour mixture into the butter mixture.
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Fill the cupcake liners three-quarters of the way and bake for 11 minutes.
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Cool.
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21
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).
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22
Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole.
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23
Pipe the Parsley Icing high on the tops of each cupcake.
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24
Decorate the sides of the cupcakes with toasted coconut.
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25
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.
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26
Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar.
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Add the raisins and continue to cook for 3 minutes.
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28
Turn off the heat and let the mixture cool.
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29
Transfer to a blender and puree until smooth.
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30
Pour onto a half sheet tray and place in the refrigerator to cool.
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31
Combine the raisin mixture and toasted coconut by hand.
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32
For the puree: Rinse and pat dry the parsley.
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33
Bloom the gelatin in the warm water.
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34
Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender.
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Add the bloomed gelatin and cold water and blend until smooth.
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It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water).
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37
Transfer the mixture to a baking sheet and cool quickly in the refrigerator.
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38
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.
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39
Add the confectioners' sugar in 1/2-cup additions until fully mixed.
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40
Add the vanilla.
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41
Fold in the finely chopped toffee.
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42
Remove the parsley puree from the refrigerator and mix into the icing.
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43
Transfer the icing to a large pastry bag fitted with a large fluted star tip.
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44
Return to the refrigerator to keep firm.
