Step #1
Method (Makes 18): Place the cake mix, pineapple juice and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes. Stir in the chopped pineapple and coconut.
Step #2
Line 2 standard 12 hole muffin tray tin with 18 muffins cases. Divide the mixture between the 18 muffin cases
Step #3
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch. Pierce each cupcake several times with a skewer and drizzle over 1 tablespoon of rum onto each cupcake.
Step #4
Allow to cool completely before decorating. Cut the pineapple into 3 long wedges. Place on a lined baking tray and drizzle over the over the honey. Place under the grill under a medium heat until caramelised.
Step #5
Beat the creamed coconut and butter together until very soft and then add the icing sugar. Beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine. Do not over beat or the mixture may become runny.
Step #6
Spread the topping onto each of the cupcake. Dip the cupcakes into the coconut covering the sides of the topping. Cut each wedge of pineapple into 6 pieces and place a piece in the middle of each cupcake.
