Mother’s Day brunch – a coconut & berry cupcake dessert recipe

Peeking into the oven a couple minutes before they were done and my first thoughts were oh my god, how did I fail again. They had barely risen and were looking somewhat sunken in. How could I have a mother’s day brunch without the finishing dessert? However, when I took one bite I changed my mind. Buttery, moist and rich but at the same time fresh and aromatic – they were perfect and had the perfect texture.

audreysjl

Coconut & Berry Cupcake

Coconut & Berry Cupcakes

180C / 25 minutes

Shake some (depending on your preference) coconut flakes or desiccated coconut into a bowl and add just enough water to cover (This becomes your “re-hydrated coconut”)

Meanwhile, cream 100g butter + 100g sugar

Add in two eggs and continue beating

Add 100g self-raising flour and beat until mixture lightens to a pale yellow

Fold in the re-hydrated coconut and a handful of mixed berries

Bake

 

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