1x 400gapproximate weight tin crushed pineapple (with juice)
for the lemon cream cheese frosting
100gplain cream cheeseroom temperature
zest of 1 lemon
dried pineapple flowers or other cupcake decor of your choice
Pre-heat the oven to 180°c and place 24 cupcake liners in 2 muffin trays.
In a large bowl, combine the eggs,vanilla, sugar, yoghurt, butter, banana, pineapple (and all its juice) and coconut and beat well until the mixture is relatively smooth and thick (approximately 2 minutes).
Sift in the flour, baking powder and salt and fold in.
Fill the cupcake liners with the batter and bake for 20-25 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool completely.
To make the cream cheese frosting, beat together the cream cheese and butter until smooth and pale.
Add the icing sugar and beat until the mixture is thick (you want it to be able to pipe/spread easily). If it's too thin, add more icing sugar.
Add the lmon zest and vanilla extract and mix in. If the mixture is too thick, thin it down with some milk.
When the cupcakes are cool, pipe/spread the frosting generously over the top and top with a dried pineapple flowers.