Pineapple and Coconut Cupcakes.

The basic recipe first....

2 cups S.R. Flour.

3/4 cup Castor Sugar.

2 Eggs.

3/4 cup of Milk.

1/2 cup softened Butter.

Method.

Cream the sugar and butter together, add eggs and mix again.

Now put in the milk and mix a little and then slowly,

a little at a time, add the flour. I used my hand held mixer, but

you could use a wooden spoon or a Kenwood/K.A.

Place mix into cupcake cases and cook in the oven for

20-25 minutes at 170c

To make the Pineapple and Coconut Cupcakes, I did this.

Changed the milk to Coconut milk.

Added tiny pieces of Pineapple to the mix before going in the oven.

The Icing.

1 pack Philly Cheese (at room temp)

1 1/2 cups Icing Sugar.

2 tablespoons of Pineapple Juice. (Maybe a wee bit more if needed)

Mix the Cheese and juice together, then add the icing sugar,

again, a little at a time.

When the cakes have cooled, ice them and sprinkle Coconut flakes

over the icing and top with a piece of pineapple.