Photo and recipe courtesy of the BC Blueberry Council.
Yields: 12 large cupcakes
INGREDIENTS:
CUPCAKES
1 1/2 cups (195 g) All purpose unbleached flour
1 1/2 cups (195 g) Finely shredded unsweetened coconut
1 1/2 tsp (7.5 ml) Baking powder
1 1/2 tsp (7.5 ml) Baking soda
1 cup (165 g) White sugar
1/2 cup (120 ml) Coconut oil, melted and cooled
2 (100 g) Large eggs, room temperature
1/2 cup (120 ml) Plain yogurt
2 tsp (10 ml) Lime zest, finely grated
2 tsp (10 ml) Kime juice, fresh
2 cups (300 g) BC Blueberries, fresh or frozen – divided in half
FROSTING
1 cup (160 g) Finely shredded unsweetened coconut
1/2 cup (120 ml) Coconut oil, melted and cooled
1/2 cup (120 g) Butter, room temperature
1 tbsp (15 ml) Lime zest, finely grated
2 tbsp (30 ml) Lime juice, fresh
1/8 tsp (pinch) Salt
2 cups (300 g) Icing sugar – sifted
GARNISH
1/2 cup (80 g) BC Blueberries, fresh
1/4 cup (35 g) Large flake coconut, toasted
DIRECTIONS:
CUPCAKES
- Pre-heat oven to 350F/160C
- In a bowl, combine flour, coconut, baking powder, baking soda and salt, set aside.
- In a large bowl, cream together sugar and coconut oil until light and fluffy.
- Beat the eggs in one at a time. Add the yogurt, lime zest and lime juice.
- Slowly mix in the flour mixture. Gently fold in half the blueberries.
- Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries.
- Bake in the middle rack of a pre-heated 350F/160C oven for 35-40 minutes or until cake tester comes out clean.
- Cool for 30 minutes in the muffin pan, then invert on a cooling rack.
- Cool completely before frosting.
FROSTING
- In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt.
- Blend in the sifted icing sugar until creamy.
- Let icing stand for a few hours at room temperature to thicken.
- Frost onto cooled cupcakes.
- Garnish with blueberries and coconut.
