Blueberry Toasted Coconut Babycakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 9 |
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These are delicious. Ingredients:
1/2 cup unsalted butter, softened |
3/4 cup sugar |
2 teaspoons freshly grated lime zest |
2 large eggs |
5 tablespoons buttermilk |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/2 cup sweetened flaked coconut |
1 cup blueberries |
3 tablespoons sweetened flaked coconut |
Directions:
1. Preheat oven to 350°F; butter and flour 9 (1/2-cup) muffin cups, or use paper liners.
2. Toast 1/2 cup coconut over low heat on stovetop or in toaster oven until lightly browned, watch closely, do not let burn.
3. Beat together butter, sugar, and zest until light and fluffy.
4. Beat in eggs, 1 at a time.
5. Beat in buttermilk, then flour and salt, on low speed until just combined.
6. Stir in 1/2 cup coconut and gently stir in blueberries.
7. Spoon batter into cups and smooth tops, Sprinkle tops with remaining 3 tablespoons coconut (this coconut will toast in the oven).
8. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes.
9. Invert onto a rack and cool.
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