Hummingbird Cupcakes

• 1 cup self-raising flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 cup shredded coconut
• 1 cup chopped pecans
• 1 1/2 cups brown sugar
• 1/3 cup vegetable oil
• 2 large eggs lightly beaten
• 1/2 cup grated carrot
• 7 ounces crushed pineapple canned, drained,, reserve 1 tbsp juice for icing
• toasted flaked coconut to serve
• icing
• 4 ounces cream cheese chopped, at room temperature
• 3 tablespoons butter chopped, at room temperature
• 3/4 cup powdered sugar

1. Preheat oven to 350u0b0F. Line a 12-hole muffin pan with paper liners.
2. Sift flour, cinnamon and baking soda into a large bowl. Stir in coconut, pecans and sugar.
3. In a small bowl, whisk together oil and eggs and fold into dry ingredients with carrot and pineapple, until combined.
4. Spoon mixture into paper liners until two-thirds full. Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
5. Meanwhile, to make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Gradually beat in powdered sugar and reserved pineapple juice, until smooth.
6. Spread icing over cakes. Sprinkle with flaked coconut.

flour, ground cinnamon, baking soda, shredded coconut, pecans, brown sugar, vegetable oil, eggs, grated carrot, pineapple, serve, icing, cream cheese, butter, powdered sugar

Taken from www.yummly.com/recipe/Hummingbird-Cupcakes-1403870 (may not work)