To be honest I really don’t like blueberries…at all! But it was time to incorporate them into my cupcakes.
So,last week I made vanilla and blueberry cupcake with vanilla and coconut frosting..
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup olive or canola oil
- 1 cup milk
- 1 cup of sweet rice flour (I use mochiko)
- 1/2 cup shredded coconut
- 1/2 cup corn flour
- 1 tbsp baking powder
- pinch of salt
- zest of a lemon
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
For the frosting:
5 oz butter,room temperature
8 oz powdered sugar
2 tbsp milk
a little bit of shredded coconut
How to make it:
Whisk together eggs and sugar for 2 minutes.
Add the oil, milk and lemon zest,vanilla extract and whisk again.
Add the rice flour,the coconut and corn flour, baking powder and salt.
Add the blueberries and whisk gently.
(Don’t worry if the batter is a little bit runny..!The batter will be less thick than a regular cake.)
Fill the 2/3 of the tins and bake at 350 for 15-20 minutes.
When they’re done,take them out of the tins and let them cool in a rack.
To make the frosting:
In a hand mixer beat the butter, in a medium speed until is like a cream,then add slowly the sugar until is incorporated. Finally,add the milk and the coconut. Put the frosting in the fridge for an hour.
To make it more colorful, I add purple food coloring