Pineapple and coconut cupcakes | Nourish plant-based living

Ingredients

• Makes 12
• True
• 1 small can of crushed pineapple, about 220g (see tip)
• False
• ½ cup plant-based milk
• 1 cup raw caster sugar
• ⅓ cup sunflower oil or any neutral tasting oil
• 1 tsp vanilla
• 1½ cups plain flour
• 2 tsp baking powder
• ¼ tsp fine salt
• ½ cup desiccated coconut
• COCONUT BUTTERCREAM
• 3⁄4 cup vegan butter, softened
• 2 1⁄2–3 cups icing sugar, sifted
• 2 tbsp coconut cream
• Pinch of salt
• DECORATIONS (OPTIONAL)
• Toasted coconut
• Fresh pineapple