120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
40g butter at room temp
120 ml coconut milk
1/2 teaspoon vanilla extract
5 rings of tinned pineapple in own juice
Coconut Frosting Decoration
250g icing sugar, sifted freshly grated or desiccated
80g unsalted butter at room temp coconut
25 ml coconut milk mini and regular marshmallows
jelly beans in assorted colours (you can also use smarties)
pink confectionery sugar (available in most large supermarkets)
Preheat the oven to 170 C (325 F)
Put the flour, sugar, baking powder and butter in a large bowl. Either use an electric mixer on slow speed or beat by hand to get a sandy consistency and all is combined.
Add the coconut milk into the mixture bit by bit and blend with an electric whisk on medium speed until well combined. Add a tablespoon of the pineapple juice, the egg and vanilla and beat well.
Chop the pineapple rings into small chunks and divide between the paper cases. Spoon the mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes. It should look golden and a skewer inserted should come out clean. Leave the cupcakes to cool preferably on a wire rack.
For the frosting: Beat the icing sugar and butter together with an electric whisk until well mixed. Turn the speed down and slowly pour in the coconut milk. Once all has been incorporated turn up the speed and whisk for about 5 minutes until the frosting is very light, fluffy and white.
When the cupcakes are cold, spoon the coconut frosting on top. To make the rabbit ears, cut the regular sized marshmallows in half length-ways, cut into a point on one end, cover the sticky side with the pink sugar and position on top of the icing. Assemble the rest of the sweets as in the photo then cover with the grated coconut.
If you have any questions please ask! 🙂