Blueberry Coconut Cupcakes

• Produce

  • 1 1/2 cups Blueberries, fresh

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 Icing
  • 4 cups Powdered sugar
  • 1/2 cup Shortening
  • 1 cup Sugar

• Nuts & Seeds

  • 3 1/2 tsp Coconut extract

• Bread & Baked Goods

  • 1 Cupcakes

• Dairy

  • 3/4 cup Butter, salted
  • 1/2 cup Butter
  • 1/2 cup Milk
  • 1/2 cup Sour cream
  • 2 tbsp Water or cream

Found on lifeloveandsugar.com

Ingredients

• Cupcakes
• 1 2/3 cups all purpose flour
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup salted butter, room temperature
• 3 egg whites
• 2 tsp coconut extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups fresh blueberries
• Icing
• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 1 1/2 tsp coconut extract
• 2-3 tbsp water or cream

Directions

• Cupcakes
• 1. Preheat oven to 350 degrees.
• 2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
• 3. Add butter, egg whites, coconut extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
• 4. Stir in blueberries.
• 5. Fill cupcake liners a little more than half way.
• 6. Bake 18-20 minutes.
• 7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
• Icing
• 1. Combine butter and shortening and mix until smooth.
• 2. Add 2 cups of powdered sugar and mix until smooth.
• 3. Add coconut extract and 1-2 tbsp of water or cream and mix until smooth.
• 4. Add remaining powdered sugar and mix until smooth.
• 5. Add a little more water or cream until desired consistency is reached.
• 6. Top cupcakes with icing.
• Note: You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.