Pina colada cupcakes

Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.

Combine flour and baking powder in a bowl. Combine the milk and rum in a measuring jug.

In a large bowl, mix the butter with an electric mixer till creamy. Gradually add the sugar and continue beating for 3 mins. Add the eggs one at a time, beating after each addition.

Add the dry ingredients to the butter mixture in thirds, alternating with the milk mixture.

Place a few pineapple pieces in each muffin case, and fill 2/3 full with the cake mixture. Bake in the preheated oven for 20 minutes.

To make the icing: With an electric mixer, beat the butter, milk, vanilla and 1/2 of the icing sugar on medium speed for 3 to 5 mins. Gradually add remaining sugar, still beating. Continue beating for 2 minutes, then stir in the coconut.

Ice the cupcakes after they've cooled completely, and sprinkle with additional coconut for decoration.