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Pineapple Coconut Cupcakes
Ingredients
  • 175 g (6 oz) unsalted butter, softened
  • 175 g (6 oz) golden caster sugar
  • 3 large eggs, beaten
  • 75 g (3 oz) fresh pineapple or 2 rings
  • canned in juice, chopped into small pieces
  • 175 g (6 oz) self-raising flour
  • 50 g (2 oz) desiccated coconut
  • 2 tbsp coconut cream
  • subheading: Rum frosting:
  • 115 g (4 oz) unsalted butter, softened
  • 225 g (8 oz) icing sugar
  • 2 tbsp light rum or Malibu
  • Blue and yellow sugar sprinkles, to decorate
Steps
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