Blackberry Coconut Cupcakes
26 pc.
Ingredients
- 2 c. Cake Flour
- 1 c. Flour
- 1 c. White Sugar
- 1 Tbsp. Baking Powder
- 1 tsp. Kosher Salt
- 1 c. Coconut Oil, solid
- 4 Eggs, large
- 1 c. Coconut Milk
- 2 tsp. Vanilla Extract
- 1 1/2 tsp. Coconut Extract
- 1/2 c. Unsalted Butter, softened
- 8 oz. Cream Cheese
- 1/8 tsp. Kosher Salt
- 3 c. Powdered Sugar, plus more
- 1 tsp. Vanilla Extract
- 2 tsp. Blackberry Jam, plus more
Instructions
Instructions
Cupcakes
2 minutes1.
Preheat oven to 350F. Line cupcake tins.
2.
Whisk together flours, sugar, baking powder, and salt. Add coconut oil and mix until it resembles damp sand. Add eggs one at a time. Stir in coconut milk, and extracts. Mix on low speed until incorporated. Mix on medium-high speed for 90 seconds to aerate.
3.
Fill cupcake tins about half full. Bake 15-18 minutes. Cool completely.
Frosting
5 minutes4.
Cream together butter, cream cheese, and salt. Add powdered sugar and vanilla; beat until creamy. Transfer half of the frosting to a large, round tipped piping bag. Add 2 tsp. jam to the remaining half, mixing to incorporate. Transfer to a piping bag with a large, open star tip.
Assembly
20 minutes5.
Pipe a circle of plain frosting around edge of cupcake. Press shredded coconut into frosting ring. Place a dollop of jam in the center of the ring. Pipe a tall swirl of blackberry frosting over the jam. Top with fresh blackberry; dust with powdered sugar.
Comments
Divided batter into 12 muffin tins. Muffin thins are too large for this recipe - the cook time was closer to 20 minutes and a single muffin was a serious undertaking for a single person. Omitted the jam.
Made a double batch of the cupcakes and icing, but ended up with a half portion of the icing left over. This time we used standard size cupcake tins, resulting in about 26 cupcakes (though they were a tad small and really should have fit in 24 cups). As written, the sweetness is perfect - it is sweet enough to be a satisfying desert, but not sweet enough to overpower the flavor of coconut and blackberry. 'Rich' describes these cupcakes much better than 'sweet'.