With Mathew Metcalfe
Makes 30 - 34 cupcakes
3 Cups Flour
3 Cups Sugar
2 tsp Baking Soda
1 ½ Cups Buttermilk
1 ½ Cups Oil
1 tsp Vanilla
210g Chopped Frozen Boysenberry
3 tsp Tapioca Flour
2 Cups Threaded Coconut
Combine all ingredients into the bowl and mix.
Put liners into the Pan & Fill the mix into Liners 5/7th full.
Cook on 145° for 20 minutes or until cooked.
120g Cream Cheese
40g Icing Sugar
Blended boysenberry compote
1/3 Lemon Zest
First put the cream cheese and yoghurt into the bowl and whip for 2 minutes on high.
Add the icing sugar on a low speed to avoid the sugar billowing everywhere.
Add the blended boysenberry compote and lemon zest. Mix to the desired consistency.
1 Cup Room Temperature Unsalted Butter
¼ Boysenberry paste (squished berries)
4 Cups Icing Sugar
3 Tbsp Milk (soy)
First put the butter into the bowl and whip for 3 minutes on high to make it fluffy.
Add the icing sugar on a low speed to avoid billowing everywhere.
Add the milk & fruit Paste. You may need to add more milk to get the desired consistency.