Name: Blueberry coconut cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 125 gram butter, at room temperature; 1 1/4 cup caster sugar; 2 eggs; 1 cup self-raising flour; 1/2 cup plain flour; 1/3 cup desiccated coconut; 1/2 cup milk; 150 gram blueberries; icing sugar, to dust

Ingredients

125 gram butter, at room temperature

1 1/4 cup caster sugar

2 eggs

1 cup self-raising flour

1/2 cup plain flour

1/3 cup desiccated coconut

1/2 cup milk

150 gram blueberries

icing sugar, to dust

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a 12-hole (l/3-cup) muffin tray with paper cases. Using an electric mixer, beat butter and 3/4 cup of the sugar in a large bowl until light and creamy.

2.Add eggs, one by one, beating lightly after each addition. Fold in flour, coconut and milk until just combined. Spoon equally into prepared holes. Coarsely chop half the blueberries; scatter over cakes. Bake for 15 minutes or until a skewer inserted at centre comes out clean. Stand for 5 minutes. Transfer to a wire rack to cool.

3.Place remaining sugar and l/3 cup water in a small heavy-based saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to moderate; cook, without stirring, for 4 minutes or until light caramel. Add remaining berries; stir until combined. Remove from heat.

4.Arrange cakes on a serving platter. Dust with icing sugar. Serve topped with berry syrup.