Pinacolada Cupcakes

Baking fairy cake was my first attempt in baking. My first batch was brilliant and then it was every other day, while my tea was brewing cup cakes were in the oven. Thanks to electric mixers but it made my mixing job as quick as in 5 minutes.
I love the sweat smell of hot batter from my oven. Love the way my daughters peek into the oven to check them swelling and my little one asking again and again "Is it cooked yet?"
I prefer to flavour my cake mix more than flavouring the icing therefore have tried different ones plain Madeira, Lemon, Coffee, Pineapple, Banana, Chocolate, Red velvet, Carrot, Coconut, Safron and Cardoman. My most basic all time favourite icing had been Cream cheese frosting yum.
Here is the recipe of my Pinacolada cup cake:
4 Eggs
8 oz granulated sugar
8 oz melted butter
1/2 tsp Vanila extract
1 tsp pineapple flavouring
8 oz Selfraising flour
1 tsp baking powder
4 oz  sweat pineapple chopped in small peices

In an electric mixer, beat eggs and sugar for 5 minutes on high speed till light fluffy, switch the mixer to lowest speed, add butter, the flavourings and gradually dry ingredients.
Finally add the pineapple chunks and mix with a metal spoon.
Scoop the mix into lined muffin tins, and bake at 180 degree for 8-10 min. check with a wooden skewer into the middle of the cake if it comes out without anything uncook mix on it, Its done.

For the frosting:
250 ml whipping cream
2 oz Icing sugar
1 tsp vanilla extract 
1/2 cup desicated coconut

Mix all the ingredients together with an electric mixer.

Scoop onto cooled down cupcakes with flower nozzle through a piping bag. Sprinkle more desicated coconut and decorate with pineapple chunks.

Flavour of pinepple with coconut frosting is a delicious blend of 2 flavours.