Sunday, February 12, 2017

Blackberry Coconut Cupcakes

Yield: 21 cupcakes

Ingredients

  • Cupcakes
    • 2 3/4 cups cake flour
    • 1/4 cup cornstarch
    • 1 cup granulated sugar
    • 1 tbsp paking powder
    • 1 tsp salt
    • 1 cup coconut oil (solid)
    • 4 eggs
    • 1 cup coconut milk
    • 2 tsp vanilla
    • 1/2 tsp coconut flavoring extract
      • I use really potent stuff in tiny vials.  If you got a bigger bottle from the grocery store then you might need up to 1 1/2 tsp.
  • 1/2 cup seedless blackberry jam
  • Frosting
    • 3/4 cup butter, softened
    • 12 oz. cream cheese, softened
    • 1/4 tsp salt
    • 4 cups powdered sugar
      • Additional powdered sugar may be necessary
    • 1 1/2 tsp vanilla
    • 3 tsp seedless blackberry jam
    • Violet gel food coloring
  • Garnish
    • Flaked coconut
    • Fresh blackberries
    • Powdered sugar

Directions

  1. For the cupcakes, combine the flour, corn starch, sugar, baking powder, and salt in a large mixing bowl.  Add the coconut oil and mix on low until the mixture resembles damp sand.
    • If it doesn't dampen, it's probably just too cold.  Coconut oil is solid at room temperature which can make this a little annoying.  In that case, just put a pot of hot water on the stove, get it boiling, and put your mixing bowl on top (a la double-boiler).  The added heat will melt the coconut oil and get you rolling again.
  2. Add the eggs and mix well.  Add the coconut milk, vanilla, and coconut extract and mix well, scraping the sides and bottom.  Mix on medium-high for 90 seconds to ensure it's well combined.
  3. Place cupcake liners in a pan.  Fill each to be about half-full.
  4. Bake at 350°F for 15-18 minutes.  Cool completely on a wire rack.
  5. Once cooled, use a paring knife to cut a well into the center of each cupcake.  Fill each with blackberry jam, and then cover with a small piece of the cake you removed.
  6. For the frosting, whip the butter, cream cheese, and salt in a stand mixer.  Add the powdered sugar and vanilla and whip until creamy.
  7. Place half of the frosting in a piping bag with a round tip and set aside.
  8. Add the 4 tsp jam and violet food coloring to the remaining frosting in the bowl and whip until combined.  Transfer to a piping bag with a large star tip.
  9. Pipe a loop of white frosting over the surface of each cupcake.  Sprinkle with flaked coconut and press gently to affix.
  10. Next, pipe a swirl of violet frosting over the coconut.  Top with a fresh blackberry.
  11. Place powdered sugar in a sifter and sift on top for garnish.
Adapted from Baking a Moment.









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