Almost too pretty to eat: Blackberry Coconut Cupcakes

You’ll need (for 6 portions):

For the dough mixture:

  • 2 eggs
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/3 stick butter
  • 1 tsp baking powder
  • 1 tsp vanilla extract

For the filling:

  • 2 tbsp blackberry jam

For the icing:

  • 1/2 stick soft butter
  • 1/2 cup cream cheese
  • 1 cup icing sugar
  • 2 tbsp coconut rasps
  • 1 tbsp blackberry jam
  • purple food coloring (if desired)
  • 6 fresh blackberries

Here’s how:

  1. First whisk the eggs in a bowl until they’re foamy and add all the other ingredients for the dough mixture.
  2. Place cupcake holders into the molds on the muffin tray and add a tablespoon of dough mixture into each one. Now add a small amount of jam on top of the mixture and cover it with another teaspoon of the dough mixture. The muffins are then baked at 320 F for 30 minutes. Once baked, remove the muffins from the tray and leave them to cool.
  3. To prepare the icing, add the butter, cream cheese, and icing sugar to a large bowl and stir until they form an even mixture. Now separate the icing into two portions of equal size. Add coconut rasps to one of the portions, blackberry jam and a little bit of food coloring to other.
  4. Fill a regular icing bag with the coconut icing, but use an icing bag with a star-shaped opening for the blackberry variant. First squeeze an even amount of coconut icing onto the muffins to form the base. Then use the blackberry icing to add the second decorative layer. To finish, place a fresh blackberry on top of the muffins to give them that classy final touch.

True cupcake aficionados can go one step further and bake more of these tasty treats using different berries. Whether it’s strawberry, raspberry or blueberry, these trendy cupcakes look chic in any outfit and taste as good as they look.


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