Tropical pineapple banana coconut cupcakes

Ingredients

• 220 g white sugar
• 180 butter
• 4 eggs
• 300 g self raising flour
• 4 tablespoons milk
• 2 teaspoon vanilla extract
• 2 teaspoons coconut extract
• 175 g butter
• 225 g icing sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract
• 1 teaspoon banana extract
• blue food colouring
• 1 tablespoon milk

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Preparation

• Beat together the butter and the sugar in a bowl until light and fluffy, add the eggs one by one beating for a minute after each addition.
• Alternate the dry ingredients, flour, with the milk, beating in additions. Beat in vanilla extract and coconut extract.
• Pour into cupcake liners and bake for 25 minutes in a 175C oven or until a skewer is inserted into the centre and comes out clean. Allow to cool for 5 minutes in pan and then turn out onto wire rack.
• Beat the butter until softened and light, beat in the icing sugar bit by bit, adding vanilla extract and milk when needed. Beat in other extracts and finish with milk and beat until desired consistency has been achieved.