Tropical Cupcakes

• 1 cup self-rising flour
• 1/2 tsp ground cinnamon
• 1/2 cup packed brown sugar
• 1/2 cup flaked coconut
• 2 None eggs, lightly beaten
• 7 tbsp butter, melted and cooled
• 1 small ripe banana, mashed
• 1/2 cup drained canned crushed pineapple
• 1/4 cup passionfruit pulp
• 1 cup powdered sugar

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners. Sift flour and cinnamon into a large bowl. Stir in brown sugar and coconut. Add eggs, butter, banana and pineapple; stir to combine. Divide among muffin cups.
2. Bake for 20 mins or until a toothpick inserted into the center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.
3. Strain passionfruit pulp, returning a few seeds back to the juice (you will need 1 1/2 to 2 tbsp juice). Sift powdered sugar into a bowl. Stir in enough passionfruit juice to form a spreadable consistency. Spread icing over cupcakes. Let stand for 5 mins to set.

flour, ground cinnamon, brown sugar, flaked coconut, eggs, butter, banana, pineapple, passionfruit pulp, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/22683 (may not work)