Ready-Set-Serve Cauli Creations Cupcakes

These cupcakes are perfect for school parties and special events!
Cauli Creations Cupcakes

Ingredients:

1 18-oz. packaged lemon cake mix
3 egg whites or 2 whole eggs
1 cup cooked mashed Ready-Set-Serve Cauli Creations (cooled)
1 cup water
1 cup toasted coconut
Optional: 1 cup white chocolate chips

Instructions:

Preheat oven to 350 degrees.
In a large mixing bowl, blend the dry cake mix and other ingredients on low
speed for 1 minute. Scrape bowl and continue to mix on medium-high speed for
4 minutes until batter is well combined. Line muffin tins with 12 cupcake papers.
Fill papers a little more than half full with batter. Place tins in preheated oven and bake for 20-25 minutes. Remove cupcakes from oven and place on a cooling rack. Frost if desired, or dust with powdered sugar. Store finished cupcakes in the refrigerator until ready to eat.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.