Low Carb Blackberry and Coconut Cupcakes

Directions

1. Preheat oven to 170 degrees

2. Prepare a cupcake tin with baking paper cases/ or use a silicon baking tray.

3. 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.

4. Fold in the blackberries, gently.

5. Portion the mix evenly into the 12 cupcake silicone tray.

6. Bake on the top shelf got 10-15 mins, or until the cupcakes spring back.

7. Remove from oven and cool on a cooling rack

8. Once cooled completely, you can ice.

Icing Method

1. Microwave cream cheese and butter for 30 seconds until soft.

2. Place the icing mix into a bowl.

3. Using beaters mix all together well.

4. Spoon 2-3 tsp of blackberry juice.

5. 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!