Coconut Blackberry Cupcakes Recipe

 Friends! I break the silence here in blog land with a brand new recipe. I've been on a cake-making hiatus, and it has been the best, really. Making cupcake and cakes has brought me so much joy, and I'm really excited to be sharing recipes with you here and there from my own kitchen.
I know, I usually don't share my cupcake or secret frosting recipes. It's for a personal reason, really. I have dreams for my blog and baking business, and I've been burned SO many times with bigger bloggers stealing my original recipes, putting them in their publishes cookbooks with zero credit to me. I know that sounds petty, but it hurt a lot. It's one thing if it's someone else's recipe, but when it's my own, that I created from scratch in my kitchen, I get a little cranky.

But today, I wanted to share one with you, because I shared them on Studio 5 (KSL) this week, and didn't want to leave you darling friends hanging! So here it is, in it's full glory:

Blackberry Coconut Cupcakes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Ingredients

For the Blackberry Coconut Cupcakes

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

For the Cream Cheese Frosting

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

Additionally

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

Instructions

To make the Coconut Cupcakes:

• Preheat the oven to 350 degrees F and line cupcake pans with grease-proof papers.
• Place the flours, sugar, baking powder, and salt in a large mixing bowl and whisk to combine. 
• Add the coconut oil, and mix on low speed until the mixture resembles damp sand. 
• Add the eggs, one at a time. 
• Scrape the bottom and sides of the bowl with a silicone spatula, and add the coconut milk, vanilla, and coconut extract. 
• 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.
• 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. 
• Cool completely, then use the tip of a sharp knife to cut a well in the center of each cupcake. 
• Fill the well with about a teaspoon of blackberry jam, then frost with cream cheese frosting.

To make the Cream Cheese Frosting:

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

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