Blueberry & Lemon Coconut Cupcakes

A sweet little recipe was in order for afternoon tea today and Blueberry & lemon coconut cupcakes fit the bill. 
I found this recipe on the back of my frozen blueberries box (thank you Coles)

Ingredients
125g softened butter
3/4 cup caster sugar
2 teaspoons finely grated lemon rind
2 extra large eggs
1 cup self raising flour
1/2 cup desiccated coconut
1/2 cup sour cream
1 cup frozen blueberries


Icing
2 tablespoons lemon juice
1 cup sifted icing sugar


Method
Beat butter and sugar until light and fluffy. Beat in lemon rind and eggs. Fold in flour and coconut with the sour cream. Divide mixture into 12 patty pan-lined muffin trays. Press blueberries into each cupcake.


Bake at 160C (fan forced) for 20 minutes or until golden. Transfer to cooling rack.
Once cooled, mix icing sugar and lemon juice (and a few drops of water as required) to make the icing to drizzle over the top. Scatter over some extra blueberries to serve.

Enjoy!