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@hetawoodard: I’m 5’5, 55kg and i’m wearing the Cream in S

Heta Woodard 🌟
Heta Woodard 🌟
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Region: GB
Monday 19 October 2026 21:46:43 GMT
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gorina158
Glow Society :
2026-10-19 23:03:16
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🫐Blueberry & Triple Coconut Cupcakes🥥 Juicy blueberries meet three different forms of coconut for a cupcake that’s fruity, creamy, and perfectly tropical🤤 If you love blueberry and coconut separately, wait until you try them together! Save this recipe for your next baking day. 🧁✨ 🔶You’ll need (makes 10-11 cupcakes): 🔸Coconut Cupcakes: 1 stick (113g) of unsalted butter, softened 100g sugar 2 eggs, separated 120g all purpose flour 12g baking powder 1g salt 200g coconut milk 45g unsweetened shredded coconut 🔸Toasted Coconut: 30g unsweetened (OR sweetened OR mix of both) shredded coconut 🔸Blueberry Compote: 150g fresh blueberries 10g sugar 10g water or lemon juice 🔸Coconut Cream Cheese Frosting: 120g cream cheese, softened 50g unsalted butter, softened 50g powdered sugar 30g coconut milk 🔶You’ll do: 1️⃣ Make the coconut cupcakes: Preheat the oven to 350°F. Cream the butter and the sugar in a mixing bowl, add the 2 egg yolks, and mix well. Add the all purpose flour, baking powder, salt, coconut milk, and shredded coconut, and fold everything in. Set aside. 2️⃣ In another mixing bowl, beat the 2 egg whites until soft peaks form. Add the egg whites to the cake batter, and fold them in. 3️⃣ Pour the cake batter into a lined cupcake (or muffin) pan, and bake at 350°F for 25-28 minutes or until a toothpick inserted in the center of the cakes comes out clean. Transfer them to a cooling rack to cool. 4️⃣ Make the toasted coconut: Pour the shredded coconut into a lined baking pan and spread it out evenly. Bake at 350°F for 2-4 minutes or until they turn golden brown. Set aside to cool. 5️⃣ Make the blueberry compote: Add all ingredients for the compote to a small saucepan, bring it to a boil for a minute, and turn the heat down to simmer for 3-5 minutes or until more juice is produced and thickens. Set aside to cool. 6️⃣ Make the coconut cream cheese frosting: Cream the cream cheese and butter in a mixing bowl, add the powdered sugar, and fold it in. Add the coconut milk and mix until everything’s well combined. Transfer the frosting to a piping bag. 7️⃣ Assemble the cupcakes: Pipe the frosting on top of the cupcake (don’t need to be perfect), then lightly press the frosting part onto the toasted coconut so that it’s coated with the golden brown shredded coconut. Press the back of a tablespoon in the center of the frosting top to create a shallow hole, and fill it with the blueberry compote. Repeat this step with all the cupcakes. 8️⃣ I prefer to refrigerate the cupcakes for at least 30 minutes before serving them but they can be enjoyed without that as well. #easycake #cakerecipe #EasyRecipe #cupcake #bakingrecipe
🫐Blueberry & Triple Coconut Cupcakes🥥 Juicy blueberries meet three different forms of coconut for a cupcake that’s fruity, creamy, and perfectly tropical🤤 If you love blueberry and coconut separately, wait until you try them together! Save this recipe for your next baking day. 🧁✨ 🔶You’ll need (makes 10-11 cupcakes): 🔸Coconut Cupcakes: 1 stick (113g) of unsalted butter, softened 100g sugar 2 eggs, separated 120g all purpose flour 12g baking powder 1g salt 200g coconut milk 45g unsweetened shredded coconut 🔸Toasted Coconut: 30g unsweetened (OR sweetened OR mix of both) shredded coconut 🔸Blueberry Compote: 150g fresh blueberries 10g sugar 10g water or lemon juice 🔸Coconut Cream Cheese Frosting: 120g cream cheese, softened 50g unsalted butter, softened 50g powdered sugar 30g coconut milk 🔶You’ll do: 1️⃣ Make the coconut cupcakes: Preheat the oven to 350°F. Cream the butter and the sugar in a mixing bowl, add the 2 egg yolks, and mix well. Add the all purpose flour, baking powder, salt, coconut milk, and shredded coconut, and fold everything in. Set aside. 2️⃣ In another mixing bowl, beat the 2 egg whites until soft peaks form. Add the egg whites to the cake batter, and fold them in. 3️⃣ Pour the cake batter into a lined cupcake (or muffin) pan, and bake at 350°F for 25-28 minutes or until a toothpick inserted in the center of the cakes comes out clean. Transfer them to a cooling rack to cool. 4️⃣ Make the toasted coconut: Pour the shredded coconut into a lined baking pan and spread it out evenly. Bake at 350°F for 2-4 minutes or until they turn golden brown. Set aside to cool. 5️⃣ Make the blueberry compote: Add all ingredients for the compote to a small saucepan, bring it to a boil for a minute, and turn the heat down to simmer for 3-5 minutes or until more juice is produced and thickens. Set aside to cool. 6️⃣ Make the coconut cream cheese frosting: Cream the cream cheese and butter in a mixing bowl, add the powdered sugar, and fold it in. Add the coconut milk and mix until everything’s well combined. Transfer the frosting to a piping bag. 7️⃣ Assemble the cupcakes: Pipe the frosting on top of the cupcake (don’t need to be perfect), then lightly press the frosting part onto the toasted coconut so that it’s coated with the golden brown shredded coconut. Press the back of a tablespoon in the center of the frosting top to create a shallow hole, and fill it with the blueberry compote. Repeat this step with all the cupcakes. 8️⃣ I prefer to refrigerate the cupcakes for at least 30 minutes before serving them but they can be enjoyed without that as well. #easycake #cakerecipe #EasyRecipe #cupcake #bakingrecipe

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