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| Joanne Salerno

Low Carb Blackberry and Coconut Cupcakes

Blackberry and coconut is a classic flavour combination for cupcakes. Our Low Carb Blackberry and Coconut Cupcakes are the perfect sweet treat without the sugar-load. Perfect for a high tea or an afternoon tea treat.

12 cupcakes

1 packet of Anna's Low Carb Vanilla Cupcake Mix 2 eggs 1/3 cup (50g) desiccated coconut 1 cup (250ml) unsweetened almond milk 1/3 cup (70g) melted butter 100g frozen blackberries (microwaved slightly to mash) --icing 1/2 tub (125g) of cream cheese 2 heaped tablespoons (40g) of butter 2-3 teaspoon of blackberry juice (from the mashed blackberries) 1/3 cup (75g) of Anna's Low Carb Icing Mix

Preheat oven to 180 degrees Prepare a cupcake tin with baking paper cases/ or use a silicon baking tray. Place dry mix (cupcake mix and coconut) into a large bowl In a separate bowl whisk together the melted butter, eggs and milk. Combine the wet and dry mix well. Fold in the mashed blackberries, or swirl them into the mix gently Portion the mix evenly into the 12 cupcake silicone tray Bake on the top shelf got 15-20 mins, rotating halfway. Remove from oven and cool on a cooling rack Once cooled completely, you can ice. --icing method Microwave cream cheese and butter for 30 seconds until soft. Place the icing mix into a bowl. Using beaters mix all together well. Spoon 2-3 tsp of the juice from the microwaved berries. Icing may be slightly soft, depending on how soft your cream cheese was and how much of the blackberry juice you used. If so refrigerate for 30mins or so and it will set!