Blueberry Coconut Cupcakes -

Name: Blueberry Coconut Cupcakes -
Ingredients: (1 large) Yukon Gold potato, peeled and cut into small chunks; (3/4 cup) whole-wheat pastry flour; (3/4 cup) cake flour; (1 1/2 tsp.) baking powder; (1/2 tsp.) baking soda; (1/2 tsp.) salt; (3/4 cup) granulated sugar; (1/4 cup) canola oil; (1 large) egg; (1/2 tsp. plus 1/4 tsp.) coconut extract; (1/2 cup) nonfat buttermilk (see Tip); (1 cup) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish; (3 Tbsp.) water; (4 tsp.) dried egg whites (Just Whites), reconstituted according to package directions; (1/4 tsp.) cream of tartar; (2-3 Tbsp.) blueberry preserves or jam

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Ingredients

(1 large) Yukon Gold potato, peeled and cut into small chunks
(3/4 cup) whole-wheat pastry flour
(3/4 cup) cake flour
(1 1/2 tsp.) baking powder
(1/2 tsp.) baking soda
(1/2 tsp.) salt
(3/4 cup) granulated sugar
(1/4 cup) canola oil
(1 large) egg
(1/2 tsp. plus 1/4 tsp.) coconut extract
(1/2 cup) nonfat buttermilk (see Tip)
(1 cup) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
(3 Tbsp.) water
(4 tsp.) dried egg whites (Just Whites), reconstituted according to package directions
(1/4 tsp.) cream of tartar
(2-3 Tbsp.) blueberry preserves or jam