Hummingbird Cupcakes - cooking recipe

Ingredients

1 cup self-raising flour
1 tsp ground cinnamon
1/4 tsp baking soda
1/2 cup shredded coconut
1 cup chopped pecans
1 1/2 cups brown sugar
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 cup grated carrot
7 oz canned crushed pineapple, drained, (reserve 1 tbsp juice for icing)
None None toasted flaked coconut, to serve
None None Icing
4 oz cream cheese, chopped, at room temperature
3 tbsp butter, chopped, at room temperature
3/4 cup powdered sugar

Preparation

Preheat oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
Sift flour, cinnamon and baking soda into a large bowl. Stir in coconut, pecans and sugar.
In a small bowl, whisk together oil and eggs and fold into dry ingredients with carrot and pineapple, until combined.
Spoon mixture into paper liners until two-thirds full. Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, to make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Gradually beat in powdered sugar and reserved pineapple juice, until smooth.
Spread icing over cakes. Sprinkle with flaked coconut.