Coconut And Pineapple Cupcakes

• 2/3 cup butter
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 None eggs
• 2 1/4 cups all-purpose flour
• 3 tsp baking powder
• 2/3 cup desiccated coconut, lightly toasted
• 6 None canned pineapple rings, diced, plus 4 tbsp juice
• 1 1/4 cup powdered sugar
• 3-4 tbsp lemon juice
• None None sugar pearls, to decorate

1. Preheat the oven to 325u0b0F. Line a 12 cup cupcake pan with paper liners.
2. Cream the butter, sugar, vanilla extract and a pinch of salt. Beat in the eggs, 1 at a time. In a separate bowl, mix the flour, baking powder and 1/2 cup coconut. Mix into the batter alternating with the pineapple juice. Fold in the pineapple chunks. Distribute between the paper liners and bake for 30 mins, or until a skewer comes out clean. Allow to cool in the pan for 30 mins then transfer to a wire rack and allow to cool completely.
3. Sift the powdered sugar into a bowl and mix with lemon juice to form a thick icing. Spoon into a piping bag fitted with a small nozzle and pipe icing over the cupcakes. Decorate around the edge with sugar pearls and the remaining coconut. Press on the photo toppers, if using. Allow to dry.

butter, sugar, vanilla, eggs, flour, baking powder, desiccated coconut, pineapple rings, powdered sugar, lemon juice, sugar

Taken from recipes-plus.com/api/v2.0/recipes/19684 (may not work)