Blueberry Coconut Cupcakes - cooking recipe

Ingredients

8 tbsp butter, at room temperature
1/2 cup granulated sugar
2 None eggs
1 cup self-rising flour
1/2 cup flour
1/3 cup shredded coconut
1/2 cup milk
1 cup blueberries
None None Powdered sugar, to dust

Preparation

Preheat the oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners. Beat butter and 1/4 cup of the granulated sugar in a large bowl with an electric mixer on medium speed until light and creamy. Add eggs, one at a time, beating lightly after each addition. Fold in flours, coconut and milk until just combined. Spoon into muffin pan. Coarsely chop half the blueberries; sprinkle over top.
Bake for 15 mins or until a skewer inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.
For the berry syrup, place remaining 1/4 cup sugar and 1/3 cup water in a small heavy-bottomed saucepan on low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium; cook, without stirring, for 4 mins or until light caramel. Add remaining berries; stir until combined.
Dust cupcakes with powdered sugar. Serve topped with berry syrup.