Low Carb Blackberry and Coconut Cupcakes

Name: Low Carb Blackberry and Coconut Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of Low Carb Vanilla Cupcake Mix; 2 eggs; 1/3 cup desiccated coconut (50g); 1/2 cup milk of choice; 80g butter, melted; 100g frozen blackberries; 1/2 tub cream cheese (125g); 2 heaped tablespoons of butter (40g); 2-3 teaspoon of blackberry juice (from the blackberries); 1/3 cup Sugar Free Icing Mix

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.

Low Carb Blackberry and Coconut Cupcakes

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Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

237

Ingredients

1 pack of Low Carb Vanilla Cupcake Mix
2 eggs
1/3 cup desiccated coconut (50g)
1/2 cup milk of choice
80g butter, melted
100g frozen blackberries

Icing

1/2 tub cream cheese (125g)
2 heaped tablespoons of butter (40g)
2-3 teaspoon of blackberry juice (from the blackberries)
1/3 cup Sugar Free Icing Mix

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Directions

Preheat oven to 170 degrees
Prepare a cupcake tin with baking paper cases/ or use a silicon baking tray.
In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.
Fold in the blackberries, gently.
Portion the mix evenly into the 12 cupcake silicone tray.
Bake on the top shelf got 10-15 mins, or until the cupcakes spring back.
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 blackberry juice.
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!

Recipe Video

Recipe Note

We use unsweetened almond milk in our baking.

Nutrition

Serving Size 81
Calories 237, Protein 6 grams, Fat 20 grams, Saturated Fat 11 grams, Carbs 5 grams, Sugar 2 grams, Sodium 150 milligrams

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Low Carb Blackberry and Coconut Cupcakes