Blackberry Coconut Cupcakes #partydessert #cake

Tropical coconut and new blackberries meet up delightfully in these light and marvelous cupcakes! You'll adore the mix of flavors, alongside the sweet cream cheddar icing. These blackberry coconut cupcakes are ideal for a gathering!

Coconut and blackberry supplement each other delightfully. My Flavor Bible let me know along these lines, and that book still can't seem to control me wrong. These cupcakes are made with coconut oil rather than spread, and they additionally have coconut milk, so the tropical flavor truly radiates through. When crisply heated, the surface of the cake is murmur light and the scrap is so fine it's practically smooth.

As the cupcakes sit, they become somewhat more thick and pound cake-like. We're filling the cupcakes with a touch of strongly fruity blackberry jam, at that point besting with a tart cream cheddar icing, and decorating with destroyed coconut and new blackberries. So beautiful!

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Ingredients
FOR THE BLACKBERRY COCONUT CUPCAKES

• 2 cups cake flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup solid coconut oil
• 4 large eggs
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons coconut extract
• 1/2 cup seedless blackberry jam (approx.)

FOR THE CREAM CHEESE FROSTING

• 1/2 cup unsalted butter (1 stick), softened
• 8 ounces cream cheese (1 block)
• 1/8 teaspoon kosher salt
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons seedless blackberry jam
• 1 drop violet gel food coloring

ADDITIONALLY

• shredded coconut, for garnish
• fresh blackberries, for garnish
• powdered sugar, for garnish

Instructions
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.

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.

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