- STEP 1
Preheat the oven to 185 degrees Celsius and line a cupcake tin with cupcake cases
- STEP 2
Drain the pineapple chunks and chop them into small pieces, keep the syrup for later
- STEP 3
Cream the butter and sugar; beat in eggs, milk and vanilla with a little flour. Mix in the rest of the flour until just combined
- STEP 4
Line the cupcake cases with some pineapple chunks and sprinkle with pecan nuts, keep aside about 1 dessertspoon of pineapple for decoration
- STEP 5
Spoon the batter on top of the nuts and bake for 20-25 minutes
- STEP 6
To make the pineapple syrup:
- STEP 7
Mix the syrup drained from the tinned pineapple with the golden syrup and corn flour in an ovenproof bowl over a pan of simmering water for about 2 minutes. Drizzle over warm cupcakes
- STEP 8
To make the coconut icing:
- STEP 9
Mix all the icing ingredients together and split between two bowls
- STEP 10
Add a few drops food dye to one bowl and drop teaspoons of white and red icing alternately onto the cold cakes. Smooth with a knife and top with the pineapple chunks from step 4
