This cupcake started with me wanting to do something with lemoncurd, but not wanting to prepare lemoncurd myself. The supermarket didn’t have it and so I had to change the plans. Into blueberry and coconut. There you have it.
Coconut and blueberry cupcakes with creamcheese frostingPrint Recipe
- 200g flour
- 190g sugar
- 80g coconut flakes
- 2 eggs
- 50g butter
- 150ml milk
- baking powder
- icing sugar
- 125g butter
- 125g creamcheese
prepare the batter for the cupcakes adding also the coconut flakes;
cook the cupcakes in a preheated oven at 180°C for 15-20 min.
toss the washed blueberries in a little bit of extra flour to prevent them from falling to the ground of the cupcake;
prepare the creamcheese frosting by mixing butter and creamcheese with app. 5 cups of icing sugar;
heat the rest of the blueberries with some icing sugar until dissolved, pass it through a strainer and leave to cool;
pipe some nice swirls and add the coulis on top and serve.