Blackberry Coconut Cupcakes

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image credit : bakingamoment.com

Ingredients

FOR THE BLACKBERRY COCONUT CUPCAKES
  1. 2 cups cake flour
  2. 1 cup all-purpose flour
  3. 1 cup granulated sugar
  4. 1 tablespoon baking powder
  5. 1 teaspoon kosher salt
  6. 1 cup solid coconut oil
  7. 4 large eggs
  8. 1 cup coconut milk
  9. 2 teaspoons vanilla extract
  10. 1 1/2 teaspoons coconut extract
  11. 1/2 cup seedless blackberry jam (approx.)
FOR THE CREAM CHEESE FROSTING

  1. 1/2 cup unsalted butter (1 stick), softened
  2. 8 ounces cream cheese (1 block)
  3. 1/8 teaspoon kosher salt
  4. 3 cups powdered sugar
  5. 1 teaspoon vanilla extract
  6. 2 teaspoons seedless blackberry jam
  7. 1 drop violet gel food coloring
ADDITIONALLY
  • shredded coconut, for garnish
  • fresh blackberries, for garnish
  • powdered sugar, for garnish
  • Instructions
PUMPKIN PIE CUPCAKES

TO MAKE THE COCONUT CUPCAKES:

  1. Preheat the oven to 350 degrees F and line cupcake pans with grease-proof papers.
  2. Place the flours, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
  3. Add the coconut oil, and mix on low speed until the mixture resembles damp sand.
  4. Add the eggs, one at a time.
  5. Scrape the bottom and sides of the bowl with a silicone spatula, and add the coconut milk, vanilla, and coconut extract.
  6. Mix on low speed until incorporated, then turn the speed up to medium-high and beat for about 90 seconds to aerate the batter and develop the cake’s structure.
  7. Fill the cupcake papers about half-full and bake for 15-18 minutes, or until a tester comes out clean and the cake springs back when pressed.
  8. Cool completely, then use the tip of a sharp knife to cut a well in the center of each cupcake.
  9. Fill the well with about a teaspoon of blackberry jam, then frost with cream cheese frosting.
STRAWBERRY LEMON BLONDIES

TO MAKE THE CREAM CHEESE FROSTING:

  1. Place the butter, cream cheese, and salt in a large mixing bowl and beat on medium speed until combined.
  2. Add the powdered sugar and vanilla and beat until creamy.
  3. Transfer half of the frosting to a piping bag fitted with a large round tip, and set aside.
  4. Add the blackberry jam and violet gel food coloring to the remaining frosting and mix until combined.
  5. Transfer the tinted frosting to a piping bag fitted with a large open star tip.
  6. Pipe a low swirl of untinted frosting over the surface of the cupcakes, and press shredded coconut into the frosting.
  7. Pipe a taller swirl of the tinted frosting over the coconut, and top with a fresh blackberry.
  8. Dust with powdered sugar, for garnish.
For more detail bakingamoment.com

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