Coconut And Pineapple Cupcakes - cooking recipe

Ingredients

2/3 cup butter
3/4 cup granulated sugar
1 tsp vanilla extract
3 None eggs
2 1/4 cups all-purpose flour
3 tsp baking powder
2/3 cup desiccated coconut, lightly toasted
6 None canned pineapple rings, diced, plus 4 tbsp juice
1 1/4 cup powdered sugar
3-4 tbsp lemon juice
None None sugar pearls, to decorate

Preparation

Preheat the oven to 325\u00b0F. Line a 12 cup cupcake pan with paper liners.
Cream the butter, sugar, vanilla extract and a pinch of salt. Beat in the eggs, 1 at a time. In a separate bowl, mix the flour, baking powder and 1/2 cup coconut. Mix into the batter alternating with the pineapple juice. Fold in the pineapple chunks. Distribute between the paper liners and bake for 30 mins, or until a skewer comes out clean. Allow to cool in the pan for 30 mins then transfer to a wire rack and allow to cool completely.
Sift the powdered sugar into a bowl and mix with lemon juice to form a thick icing. Spoon into a piping bag fitted with a small nozzle and pipe icing over the cupcakes. Decorate around the edge with sugar pearls and the remaining coconut. Press on the photo toppers, if using. Allow to dry.