Blueberry Coconut Cupcakes

• 8 tbsp butter, at room temperature
• 1/2 cup granulated sugar
• 2 None eggs
• 1 cup self-rising flour
• 1/2 cup flour
• 1/3 cup shredded coconut
• 1/2 cup milk
• 1 cup blueberries
• None None Powdered sugar, to dust

1. Preheat the oven to 400u0b0F. Line a 12-cup muffin pan with paper liners. Beat butter and 1/4 cup of the granulated sugar in a large bowl with an electric mixer on medium speed until light and creamy. Add eggs, one at a time, beating lightly after each addition. Fold in flours, coconut and milk until just combined. Spoon into muffin pan. Coarsely chop half the blueberries; sprinkle over top.
2. Bake for 15 mins or until a skewer inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.
3. For the berry syrup, place remaining 1/4 cup sugar and 1/3 cup water in a small heavy-bottomed saucepan on low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium; cook, without stirring, for 4 mins or until light caramel. Add remaining berries; stir until combined.
4. Dust cupcakes with powdered sugar. Serve topped with berry syrup.

butter, granulated sugar, eggs, flour, flour, shredded coconut, milk, blueberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/22637 (may not work)