Ok, so dreadful song, but this easy peasy recipe for pina colada flavoured cupcakes (c/o The Hummingbird Bakery cookbook) more than makes up for it.
You will need:
Preheat your oven to 180 degrees celsius. Mix flour, sugar, baking powder and salt in a bowl. Rub in butter until you get a breadcrumby texture (I used the wooden spoon below and elbow-grease - but I am sure one of those kitchen mixer thingies would be a lot less effort - for those who are so lucky).
Make a well in the centre and add the coconut milk and egg, stir until you have a smooth batter.
Now divide up the chopped pineapple into 12 cupcake papers (if using tinned I would recommend drying it out well in a colander first - fresh pineapple wouldn't be so bad).
Add the batter on top - to around 3/4 full - and bake for 20-25 minutes or until lightly golden on top (mine actually took a little longer than this - but my oven is normally slow).
For the frosting:
Beat together 250g icing sugar with 80g softened butter, add coconut milk and continue beating until light and fluffy. Frost cupcakes when cooled, and decorate with dessicated coconut on top. YUM!
Confession: the last pic isn't of my attempt at this recipe. Mine turned out a little flat (I am blaming the 40degree flippin' heat in my kitchen that day) - not that I am ashamed of their flat little heads - I just didn't want you to not try the recipe because of my little freaks.
A little tip - I added the pulp of two passionfruit to the icing (and halved the coconut milk) - for an extra tropical-ly hit (and because I had more passionfruit than we knew what to do with) and it was d-e-v-i-n-e.