Coconut Cupcakes 

1. Preheat oven to 325F. Place cupcake liners in a 12-count cupcake baking pan.
2. In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine. In a standard measuring cup/small bowl, add the coconut milk and vinegar/lemon juice. Whisk to combine.
3. In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream together the butter, oil and sugar at medium high speed until mixture resembles the consistency of thicken custard, about 2-3 minutes.
4. Mix in the coconut extract paste/coconut extract and vanilla extract into wet mixture. 
5. Beat the eggs into wet mixture one at a time allowing the initial egg to be fully mixed into batter before adding the next one. Stop mixer and with a rubber spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Resume mixing at medium high speed to combine, about 30 seconds.
6. Reduce mixer speed to low and in an alternating fashion beginning and ending with the dry ingredients, mix in the dry ingredients and milk mixture into batter. Stop mixer and with a rubber spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Resume mixing coconut cupcake batter for additional 30 seconds at medium speed.
7. Fold in shredded coconut into coconut cupcake batter.
8. Divide coconut cupcake batter into prepared cupcake pan and bake for 18-20 minutes, rotating the pan halfway through bake time. Coconut cupcake are ready when a toothpick inserted into the center of one of them comes out clean.
9. Allow coconut cupcakes to rest in pan for 3-4 minutes before transferring to a cooling rack to cool completely to room temperature. 

Blueberry Buttercream 

1. Place freeze-dried blueberries in coffee grinder/food processor and grind into a fine powder.
2. In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter at medium high speed until smooth and fluffy in appearance, about 2-3 minutes.
3. Reduce mixer speed to low and mix in the powdered sugar and powdered freeze-dried blueberries into creamed butter.
4. Next, mix in coconut milk into blueberry buttercream 1 teaspoon at a time adding just enough milk to achieve a thick but pipe-able consistency. 

Assembly

1. Core center out of cooled coconut cupcakes.
2. Spoon homemade or store-bought blueberry jam into a pastry bag. Cut the tip off pastry bag and fill the center of coconut cupcakes with jam.
3. Fill a separate pastry fitted with a 1M pastry tip or preferred pastry tip.
4. Pipe blueberry buttercream in a swirl design over top of coconut cupcakes.
5. Sprinkle top of piped blueberry buttercream with shredded coconut.