I bought from the Middle Eastern store for a while; it is rich
concentrated syrup that is used to make cold icy drink for these hot
However, the first time I made these cupcakes the recipe gave me 9 cupcakes
and I was like what the heck? Where are the rest of the cupcakes?
Do not take me wrong, they were delicious but I had to have my 12 cupcakes, therefore, I had to re work the recipe until I got my 12 cupcakes.
The hint of the blackberry along with the coconuts gives it
this delicious light and airy flavor.
.1 1/2 stick softened margarine
.1 1/2 cup sugar substitutes
.1 cup self rising flour
.3 eggs room temperature
.1 tsp. baking powder
.3/4 cup unsweetened shredded coconut plus more for the toping
.5 tbsp. blackberry syrup
.1/4 tsp. salt
Preheat oven 355
Line muffin pan with paper and set aside
1-In a stand mixer add margarine and sugar substitutes and mix well.
2-Add blackberry syrup.
3-Add eggs one at a time, mixing well after each addition.
4-Sift flour, salt, baking powder and add coconut to the mixture, on low speed add to the margarine mixture, mix for few seconds.
5- Add milk and mix well on high speed for about 50 seconds.
6-With an ice-cream scope fill the cupcakes paper and bake for 25 minutes.
7- Remove from oven and cool on cooling rack for 10 minutes, remove from the pan and cool completely before icing.
8-Ice the cupcakes with your favorite icing flavor; I used my sugar free icing and top it with coconuts. Enjoy!