Pina Colada Cupcakes

that can't be how you spell it, but i can't think how else it might go. I made these yesterday, and they remind me if an upside down cake my nan used to make

125g butter
1 cup castor sugar
1 egg
1/4 cup oil
3 cups SR flour
270ml tin coconut milk
3/4 cup milk (you can use all coconut milk for a stronger flavour)
1t vanilla
1/2 cup desecrated coconut
1 cup tined pinapple, well drained.

beat the butter and sugar. add the egg and oil. alternate the flour and milks, mixing. add designated coconut and pinapple.
makes about 48 small or 24 large, or 24 small and 12 large... stragne ut true that. 180C oven, 15mins then rotate, another 10-15, till toothpick comes out clean. cool for 5 then on to a wire rack

Icing

Icicng sugar
butter
pinapple jiuce (from tin)
coconut.

start with as much icing sugar as you want. i used about a cup and a bit, and iced all my 36 cakes with plenty to spare. add a bit of butter, a bit of pinapple jiuce, beat till light and fluffy. remember - it's easier to add more liquid than try to take it out...add the desicated coconut at the end, then sread on to completely cooled cakes

No pics, coz the camera lans is not here, and i don't feel like using my 80 zoom to photograph cupcakes, which don't look exciting, but taste like childhood memories.

that is all.