Blackberry Coconut Cupcakes

Preheat the oven to 350 degrees F and line cupcake pans with grease-proof papers.

Place the flours, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.  

Add the coconut oil, and mix on low speed until the mixture resembles damp sand.  

Add the eggs, one at a time.  

Scrape the bottom and sides of the bowl with a silicone spatula, and add the coconut milk, vanilla, and coconut extract.  

Mix on low speed until incorporated, then turn the speed up to medium-high and beat for about 90 seconds to aerate the batter and develop the cake's structure.

Fill the cupcake papers about half-full and bake for 15-18 minutes, or until a tester comes out clean and the cake springs back when pressed.  

Cool completely, then use the tip of a sharp knife to cut a well in the center of each cupcake.  

Fill the well with about a teaspoon of blackberry jam, then frost with cream cheese frosting.

Place the butter, cream cheese, and salt in a large mixing bowl and beat on medium speed until combined.  

Add the powdered sugar and vanilla and beat until creamy.

Transfer half of the frosting to a piping bag fitted with a large round tip, and set aside.  

Add the blackberry jam and violet gel food coloring to the remaining frosting and mix until combined.  

Transfer the tinted frosting to a piping bag fitted with a large open star tip.

Pipe a low swirl of untinted frosting over the surface of the cupcakes, and press shredded coconut into the frosting.  

Pipe a taller swirl of the tinted frosting over the coconut, and top with a fresh blackberry.  

Dust with powdered sugar, for garnish.