Method

• 1

  Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases.

• 2

  Sift the flour, baking powder, baking soda and salt together and set aside. Combine the coconut milk and rum in a small bowl and set aside.

• 3

  Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

• 4

  Fold in half the sifted flour, then half the coconut milk mixture, then the rest of the flour, followed by the remaining coconut milk.

• 5

  Stir in the vanilla and fold in the pineapple. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.

• 6

  To make the buttercream, cream the butter with a wooden spoon, gradually adding the sugar until smooth and creamy. Add the coconut milk and continue creaming until fully combined.

• 7

  Pipe onto the cupcakes using a piping bag and garnish with glacé cherries, dried pineapple and a cocktail umbrella.