Ingredients:
For the cupcakes:
– 50g butter
– 150g caster sugar
– 120ml coconut milk
– 1 egg
– 150g self-raising flour
– 250g chopped pineapple
For the frosting:
– 500g icing sugar
– 50g butter
– 1/2 tsp yellow food colouring
– 2 tsp rum
Method:
First, cream the butter and sugar together.
Add the coconut milk and the egg, then mix.
Then add the flour and diced pineapple. Mix again.
Divide into 12 muffin cases and bake for 20 minutes at 180 degrees celsius.
For the frosting, whisk together the icing sugar, butter, food colouring and rum until smooth.
Once the cakes have cooled down, pipe on the icing.
Now, enjoy.
