By Joanne Dessert, SnackPrint
December 20, 2018
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.
1 packet of Anna's Low Carb Vanilla Cupcake Mix
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)
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
1Preheat oven to 180 degrees
2Prepare a cupcake tin with baking paper cases/ or use a silicon baking tray.
3Place dry mix (cupcake mix and coconut) into a large bowl
4In a separate bowl whisk together the melted butter, eggs and milk.
5Combine the wet and dry mix well.
6Fold in the mashed blackberries, or swirl them into the mix gently
7Portion the mix evenly into the 12 cupcake silicone tray
8Bake on the top shelf got 15-20 mins, rotating halfway.
9Remove from oven and cool on a cooling rack
10Once cooled completely, you can ice.
1Microwave cream cheese and butter for 30 seconds until soft.
2Place the icing mix into a bowl.
3Using beaters mix all together well.
4Spoon 2-3 tsp of the juice from the microwaved berries.
5Icing 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!
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