Vanilla Cupcake with Blackberry Filling and Coconut/Blackberry Frosting

4 dozen cupcakes / 350 F

Cupcakes

1 lb 4 oz all purpose flour
80 g cornstarch
4 cups sugar
2 tsp baking powder
2 cup vegetable oil
2 cup milk
8 large eggs, room temperature
1 tbsp + 1 tsp vanilla extract


Sift the dry ingredients together.

Put the wet ingredients in another bowl and mix together. Add the wet to the dry and combine thoroughly.

Scoop into cupcake papers about three-quarters full.

Bake for 20 minutes until a cake tester comes out clean.

Frosting

1 lb 4 oz cream cheese, room temperature
10 oz butter, room temperature
13 cups powdered sugar, sifted
2 tbsp blackberry jam
3/4 tsp coconut flavoring


Cream the cream cheese and butter together in a stand mixer for a couple of minutes.

Sift in 7 cups of powdered sugar, mix thoroughly. Sift in other 6 cups, mix thoroughly.

Test consistency, if too thick, add more cream cheese; if too thin, add more powdered sugar.

Divide the frosting in half (with a 1/4 cup more in one bowl). The one with a little more, add the coconut flavoring and mix thoroughly. The the bowl with a little less, mix in the blackberry jam.

Put together

coconut, shredded
blackberry chocolate


Cone each cupcake and fill with blackberry jam. 

With a tipless frosting bag, put a circle of the coconut frosting around the edge, leaving a blank in the middle. Press shredded coconut into frosting.

With a star tip frosting bag, fill the center spot with the blackberry frosting.  Using a vegetable peeler, shave chocolate on top of the cupcake.